All this time, I had no idea. I knew what matzo (or matzoh, or matza) was, of course – the dry, unleavened, cracker-like bread sold in large boards that looked like enormous water crackers. But not being Jewish, I had never cooked with it. Turns out it’s a great ingredient for plenty of things – like lasagna. The large sheets made up of flour and water bake up looking and tasting like lasagna noodles, with a slightly toasty flavor, and without the slippery hassle of pre-boiling. Brilliant.
Matzo breads are even easier to use than dry no-bake lasagna noodles, which never break cleanly to fit the baking dish; matzo are scored lengthwise in close rows across the surface, providing easy breaking points no matter what size you need them. If you buy the square kind, they’re a perfect fit into a 9×9-inch pan. A quick run under warm water is all you need, and you simply assemble with quick layers of sauce, cheese, or whatever fillings you like.
1 750 mL can or jar tomato sauce
4 large square matzo boards
1 500 mL container ricotta
1 cup grated mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 350F.
Pour a bit of sauce into the bottom of a 9″x9″ glass baking dish (or similar sized dish), spreading to cover the bottom. Run a matzo board under warm water (not enough to soften it) and then place on the sauce. Top with another layer of sauce.
In a medium bowl, stir together the ricotta and egg(s); spread half on top of the sauce. Top with another matzo board, then more sauce, the rest of the cheese, the last board (running each under warm water before placing it) and the rest of the tomato sauce. Scatter the top with mozzarella and Parmesan and bake for about 40 minutes, until bubbly and golden. Serves 6.