March 02 2009

Matzo Cheese Lasagna

An oldie but a goodie. This was one of my first matzo creations.

Serving Size: 12

Ingredients

1 box matzo (11 matzos)
3 cups Ricotta cheese, divided
2 cups grated mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 egg, beaten
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon pepper
1 (32 ounce) jar marinara sauce, divided

Preparation

Preheat oven to 350°F

Place a colander in the sink and run a very very slow stream of cool water. Dampen each matzo under the water one by one and then set aside. DO NOT saturate the matzo with the water. The matzo should be pliable but not fall apart. I made this mistake on my first try. It was all mashugenah.

In medium size bowl add Ricotta cheese, egg, parsley, salt, and pepper and set aside.

Put Parmesan cheese to a small bowl.

In a separate small bowl put Mozzarella cheese.

In another bowl put tomato marinara sauce.

Layer a single level of matzo into an 8x12 baking pan. The Matzo should cover the entire bottom of the pan.

Spread marinara sauce over the matzo to cover, about ½ cup per layer.

Spread Ricotta Cheese to cover sauce, about 1 cup per layer.

Layer mozzarella cheese about, ½ cup per layer to cover Ricotta cheese.

Sprinkle Parmesan cheese, about ¼ cup per layer over mozzarella cheese.

Repeat with 3 more layers and end with a matzo layer on top.

Spread a marinara tomato sauce on top, about ½ cup.

Sprinkle remaining Parmesan Cheese, about ¼ cup and remaining mozzarella cheese, about ¼ cup on top of last sauce layer.

Bake uncovered for 35 to 40 minutes.

Tags: Italian, Vegetarian, Passover

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