Ingredients

The following ingredients have 6 Servings
  • 28 ounces tomato sauce (800 grams)
  • ½ onion, chopped
  • ½ bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 zucchini, chopped
  • Kosher salt and pepper to taste
  • Small bunch fresh basil
  • 12 ounces ricotta cheese (300 grams), shredded
  • 12 ounces mozzarella cheese, shredded
  • ½ cup shredded Parmesan cheese
  • 3 sheets matzo

Instruction

  • Some people use a jar of their favorite pasta sauce, but it’s just not the same!  To start, heat olive oil on medium heat in a large pan. Add the onions and bell pepper and cook until the onions are translucent. Add the garlic and zucchini. Cook for 3 minutes stirring occasionally. Salt and pepper. Add tomato sauce (we like to use plain tomato sauce- just blended tomatoes- no funny stuff). Simmer for 5 minutes stirring often. Add the fresh basil during the simmer. Taste the sauce and add salt and pepper to your preference. Preheat oven to 350℉/175°C. Time to build the lasagna. First put a small layer of sauce on the bottom of your dish.  Soak 3 matzah sheets for 30 seconds in warm water. Shake off excess water. Place one sheet of matzah on top of the sauce. If you’re using a wide dish, you might need more matzah to fill the shape. Then spread ⅓ of the ricotta on the matzah. Then ⅓ of the mozzarella. Then ⅓ of the Parmesan. Then sauce again and repeat layers. Cover with foil and bake for 15 minutes. Remove foil and bake for 25 more minutes. If the top is still not browning around the edges put it under the broiler for a few minutes until golden.