1 large egg (omit if you cannot eat eggs, but it does help bind the ricotta together)
1 cup ricotta (half a 15-ounce container)
3 tablespoons grated Pecorino or Parmesan cheese (optional)
1 – 1 ¼ cups marinara sauce, divided (or more if you like a lot of sauce)
3 standard sheets of matzo, about 7 x 7 –inches
11/3 cups shredded mozzarella cheese (or don’t add in between layers and only add ⅔ cup on top), divided
Variations:
Add ½ pound browned turkey sausage or ground beef/turkey/chicken to the sauce
Add cooked (either sautéed or roasted) veggies in between each layer, such as sautéed spinach or kale, roasted eggplant, zucchini, bell pepper or mushrooms
Instructions
Preheat the oven to 350 degrees.
Fill a baking dish with about an inch of room temp or tepid water. This will be for soaking the matzo.
In a small bowl beat the egg, and add 2 Tablespoons pecorino and the ricotta. Combine well.
Spread ½ cup of sauce on the bottom of an 8 x 8-inch baking dish,
Soak 1 sheet of matzo in the water for about 45 seconds, just to soften. You don’t want it to fall apart or become mush. Place the soaked sheet of matzo in the baking dish.
Spread ½ of the ricotta mixture on top of the matzo. Spread ¼ cup sauce on top of the ricotta. And sprinkle with ⅓ cup mozzarella cheese.
Soak the second sheet of matzo for 45 seconds and place in the baking dish. Repeat with remaining ricotta, ¼ cup sauce, and ⅓ cup mozzarella.
Soak the last piece of matzo for 45 seconds and place in the baking dish. Spread with ¼ cup sauce (or more) and top with ⅔ cup shredded cheese and a Tablespoon of grated Pecorino or Parmesan, if desired.
Cover baking dish with aluminum foil and bake for 30 minutes. Uncover and bake until cheese is golden and lasagne is bubbling, about 10 more minutes. If sides are bubbling, but you want the cheese more golden quickly, stick it under the broiler for 10-30 seconds.
Notes
To double this, use a 13 x 9-inch baking dish.
Recipe by Pamela Salzman at https://pamelasalzman.com/matzoh-lasagne-recipe/