I've always wanted to make matzo lasagna. This isn't so much a recipe as it is a suggestion. I had a carton of Pomi diced tomatoes I needed to use up as they were about to expire and I need some delicious passover food. Fairly easy to throw together.
I decided to swap out the usual ricotta with some mascarpone. Which gave it an almost buttery ness in the final product. cjr described the final result tasting just like Zachery's pizza. Definitely more saucy than cheesy, but that's the way we like it.
If you're using a jarred pasta sauce instead of canned tomatoes, skip the garlic and sugar as they are likely to already be inside your sauce. Then again, you can never have too much garlic!
It makes enough for about 4 people
3 matzo sheets
One 26 oz can of diced tomatoes (750 g) or pasta sauce
4 oz of mozzarella cheese, shredded or sliced thinly.
1/2 cup of mascarpone cheese (or ricotta cheese)
4 cloves of garlic, minced
Handful of basil leaves, roughly chopped
1 tsp sugar
Salt to taste
Crushed red pepper (optional)
1/2 cup of water
1. Preheat the oven to 350F.
2. Mix the tomatoes, sugar, salt, crushed red pepper, basil, and garlic
3. Spread a quarter of the tomato mixture in the bottom of a 9inch square baking dish. Place a sheet of matzo on top.
4. On top of the first matzo, place 1/4 cup of the mascarpone in dollops around the matzo. Then sprinkle about a third of the mozzarella on top of that. Then, add another quarter of the tomato mixture.
5. Repeat step four with the next sheet of matzo.
6. Place the last matzo on top, pour over the remaining tomato sauce, and cover with remaining mozzarella cheese. Pour in the water around the edges of the matzo.
7. Cover with aluminum foil and bake for 25-30 minutes. Then, uncover the lasagna and place the lasagna under the broiler for about 30 seconds until the top cheese is nice and bubbly.