Matza Lasagna – For Those Who Eat Gebrokts

By Shoshana Shine, Cooking in Heelss

Ingredients:

1 box square machine matzo boards 1 16 oz container ricotta cheese 2 cloves garlic, grated 1 teaspoon Italian seasoning or oregano 1 egg 2 cups grated Parmesan, divided 4 cups mozzarella cheese 2 jars marinara sauce 1 teaspoon of salt ½ tsp of black pepper

Directions:

In a bowl mix together the ricotta, egg, garlic, 1 cup of Parmesan, Italian seasoning, salt and pepper until integrated.

In a 9x13 pan spread ½ cup of the marinara, then lay matzo boards in a single layer on top. Spread another ½ cup of marinara and then 1 cup of cheese.

Layer matzo boards on top of that.

Spread half of the ricotta mixture on top with another cup of cheese and 1 cup of marinara. Repeat. Lay another layer of matzo boards, ½ cup of marinara and sprinkle with the remaining cheese and Parmesan.

Bake covered at 350°F for 1 hour.

Uncovered and bake for another 25-30 minutes or until the top is golden brown and bubbling.