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Dairy
Easy
1 Hour, 15 Minutes
Diets 
Think you can’t enjoy your favorite foods because it’s Passover? Think again with this flavorful lasagna recipe.
1 packet of Manischewitz Matzo
1 eggplant, cut in thin slices
1 onion, diced
28 ounces Tuscanini Crushed Tomatoes
1 bell pepper (any color), diced, optional
1 small packet of sliced mushrooms, optional
1 cup shredded cheese (add more or less depending on how cheesy you like it)
enough milk for soaking the matzo – matzo should be soft, but make sure not to oversoak!
salt, to taste
pepper, to taste
Soak the matzo and eggplant slices in milk, separately.
Make the tomato sauce. Gently fry onion pieces in a pan. Add the cut vegetables and the can of crushed tomatoes, and seasonings. Optionally, add half a can of warm water to the mixture. Let simmer for about 20 minutes.
Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease a baking dish.
Make the lasagna by layering the following ingredients in this order:• Tomato mixture• Eggplant• MatzoContinue layering until the dish is filled. Sprinkle cheese all over the top. (Optionally, you can add cheese on every matzo layer.)
Bake in the heated oven for about 40 minutes.
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I make lasagna by layering bletlach: sauce is marinara sauce ,cottage cheese, egg mix together layer sauce bletlach sauce American cheese bletlach etc four layers top with sauce as sprinkle generously with shredded mozarella cheese bake covered 325• for 1 hour Tastes like everyday lasagna