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Matzo Cheese Lasagna

December 22, 2011

Sorry about the long hiatus from posts. I have been busy with two classes, working full time, my almost 3 year old boy and being pregnant again. We are due the end of April and super excited to be having another crazy active boy.

I have been cooking but just have not had any time to post any of them. So hopefully I’ll be doing at least 2 posts a week if not more. Let’s get on with the first post today.

I made this for thanksgiving at the in-laws. It was a hit, especially with hubby. I have had to make it multiple times already. I think it’s a bit easier than regular lasagna since you don’t have to cook the “noodles” before hand.

Matzo Cheese Lasagna

  • 1 box matzo (9-11 matzos)
  • 3 cups ricotta
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 egg
  • 2 tbsp fresh parsley (optional – I didn’t have it so I did not use it)
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 jar (32 oz) marinara sauce

Directions:

–          preheat oven to 350

–          In medium bowl, mix ricotta cheese, egg, parsley, salt, pepper, garlic and onion powders.

–          Make separate bowls for parmesan cheese, mozzarella cheese, and marinara sauce.

–          Prep matzo – run a gentle stream of cool water over entire surface of each matzo and place on plate to absorb. Do not over saturate or it’ll fall apart. I just stack them up and let them rest for a couple of minutes.

–          Now everything is ready for layering.

–          Get your pan ready – 8×12 pan – spray with cooking spray so prevent sticking.

–          Start with a layer of matzo – the matzo should cover the entire bottom. I broke pieces apart to fully cover the bottom

–          Spread about ½ cup of marinara sauce over matzo

–          Spread about 1 cup (1/3 of mix) ricotta cheese to cover sauce.

–          Sprinkle with ½ cup mozzarella cheese, and ¼ cup parmesan cheese.

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

–          Spread marinara tomato sauce on top, ½ cup.

–          Sprinkle remaining Parmesan cheese and remaining mozzarella cheese on top of sauce layer

–          Bake uncovered for 35 – 40 minutes.

This is pretty simple and delicious. It has a slightly different texture than regular lasagna but a very good flavor.

Enjoy and it tastes just as good reheated.

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