Matzo Lasagna Monday, April 14, 2014


9 pieces matzo, softened in warm water or wine
Your favorite marinara sauce
1 pound ricotta cheese, part skim if possible
10 oz frozen chopped spinach, thawed and squeezed dry
1 TBSP oregano
1 TBSP garlic powder
1/2 cup Parmesan cheese
1 cup mozzarella cheese


Put the ricotta in a bowl and mix with the spinach, spices, 1/4 cup of the parmesan and 1/4 c. of the mozzarella. Cover the bottom of a baking pan with some of the matzo. Cover with some of the sauce. Cover sauce with 1/3 of the cheese mixture. Put some more matzo on top of the cheese and continue the process until all is used up making sure that top of lasagna is matzo and some sauce. On the top, spread the remaining mozzarella cheese and parmesan cheese. Bake at 350 deg for about 30 minutes or until cooked through.