Matzo Lasagna with Side Salad

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   Prepare the tomato sauce. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

3. 3

   Add the crushed tomatoes, tomato paste, oregano, basil, sugar (if using), 1.5 tsp salt, and 0.5 tsp black pepper to the pot. Stir to combine. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes to allow flavors to meld.

4. 4

   While the sauce simmers, prepare the ricotta filling. In a medium bowl, combine the ricotta cheese, 3/4 cup of Parmesan cheese, the beaten egg, chopped parsley, the remaining 0.5 tsp salt, and the remaining 0.25 tsp black pepper. Mix until well combined.

5. 5

   Prepare the matzo. Fill a shallow dish large enough to fit a matzo sheet with warm water. Dip each matzo sheet in the water for 30-45 seconds, just until it becomes pliable. Do not oversoak. Place the softened sheets on a clean towel to drain excess water.

6. 6

   Assemble the lasagna. Spread 1.5 cups of tomato sauce on the bottom of the prepared baking dish. Arrange a single layer of softened matzo over the sauce, breaking pieces to fit as needed.

7. 7

   Create the layers. Spread half of the ricotta mixture over the matzo, followed by 1/3 of the shredded mozzarella. Repeat with another layer of sauce, matzo, the remaining ricotta, and another 1/3 of the mozzarella.

8. 8

   Finish assembling. Add a final layer of matzo. Top with the remaining sauce, ensuring the matzo is fully covered. Sprinkle evenly with the remaining mozzarella and the remaining 1/4 cup of Parmesan cheese.

9. 9

   Bake the lasagna. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.

10. 10

    Rest and serve. Remove from the oven and let the lasagna rest for at least 15 minutes before slicing and serving. This helps the layers set. Garnish with fresh parsley if desired.