Lunch: Matzoh Lasagna

Recipe by Joanna Saltz It's the best way to eat matzoh.

Ingredients

6 sheets matzoh
4 c. marinara sauce (Kosher for Passover, if needed)
2 c. shredded mozzarella (Kosher for Passover, if needed)
1 c. ricotta cheese (Kosher for Passover, if needed)
1 c. grated parmesan (Kosher for Passover, if needed)
1 c. sliced mozzarella (Kosher for Passover, if needed)
Salt and pepper, to taste

Instructions

Preheat oven to 350 degrees F.
In an 8 x 8 baking dish, spoon a half cup of marinara sauce and spread around the bottom. Place a sheet of matzoh on top, and break another piece to fill the pan.
Spread the top of the matzoh with more marinara sauce, and then cover with a few dollops of ricotta cheese, a heavy coating of mozzarella, and a sprinkling of Parmesan.
Repeat the process until the pan is filled to the top (you should have about 3 to 4 layers). Top the final piece of matzoh with more sauce, the slices of mozzarella, and another sprinkle of parmesan.
Bake the lasagna for 25 to 35 minutes, until the cheese is lightly browned. Remove from oven, and let cool for 5 minutes before slicing.