Matzo Lasagna
Ingredients
- 5 cloves garlic chopped
- 1 lb. baby spinach chopped
- 2 lbs. ricotta cheese
- 7 oz. mozzarella grated
- 1 tsp. salt
- 1 tsp. pepper
- 9 sheets matzo
- 1 qt. marinara sauce
- 1/4 lb. Parmesan cheese grated
- 2 oz. sun-dried tomatoes
Instructions
- Heat the oven to 350.
- Add spinach, garlic and sun-dried tomatoes to a pan and cook for two minutes. Garlic should be very fragrant. Remove the pan from the heat, set aside.
- Add mozzarella and ricotta to a bowl and stir them together. Season with salt, pepper and Parmesan. Combine everything and set aside.
- Fill a baking dish with water. Dip three matzo sheets in water for two minutes. They will become softer, but they shouldn't be soggy or mushy. Matzo sheets should hold their shape well.
- Spoon 1/2 cup of marinara into the baking dish. Shake the water off the matzo sheets and arrange them in the dish. Break the sheets if they don't fit. Top them with ricotta mixture, then add spinach mixture. Add the rest of marinara sauce and three more matzo sheets. Finally, add the rest of the cheese and spinach mixtures.
- Assembled dish should look like uncooked lasagna.
- Soften the last 3 sheets of matzo and add them on top of your lasagna. Spoon the final part of marinara over the sheets, sprinkle with mozzarella and Parmesan. If you like more cheese, double the final portion.
- Cover the baking dish with aluminum foil and bake for 45 minutes or until ready. Uncover the baking dish and bake for 15 minutes more. The top should become browned. Set lasagna aside and let it cool for five minutes. Serve hot.
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