Unleavened bread is a must during Passover. Health and Wellness Expert Rose Reisman elevates matzo with her fun lasagna recipe.
Serves 6
Ingredients
- 1 ½ cup ricotta cheese
- 2/3 cup mozzarella cheese
- 1/3 cup pesto
- 3 Tbsp Parmesan cheese
- 3 Tbsp low fat milk
- Salt and pepper
- 1 ½ cup prepared tomato sauce
- 3 Tbsp low fat milk
- 3 sheets regular matzo
- 1 red and 1 yellow bell pepper, roasted, peeled and chopped
Garnish
- ½ cup grated mozzarella cheese
Instructions
- Preheat oven to 350 F. Spray an 8” x 8” pan with vegetable oil.
- Combine ricotta, 2/3 cup mozzarella, pesto, Parmesan, milk, salt and pepper.
- Mix tomato sauce and additional 3 Tbsp of milk. Pour ½ cup tomato sauce mixture on bottom of pan.
- Fill a large pan with warm water. Place a matzo sheet into water and turn a few times just until the matzo begins to soften, about 30 seconds. Don’t let get soggy. Remove and shake off excess water. Place over tomato sauce in pan.
- Spread ½ cheese mixture over top. Place 1/2 of roasted peppers over top. Repeat with another matzo sheet. Repeat with ½ cup sauce, remaining cheese and roasted pepper mixture. Add remaining matzo and last ½ cup tomato sauce. Sprinkle with ½ cup mozzarella cheese. Cover and bake for 15 minutes, uncover and bake an extra 15 minutes.
Visit Rose's website The Art of Living Well
