I know, you're looking at the title of the recipe thinking matzo??! I am embarrassed to say that I still had an unopened box of matzo from last Passover. But matzo doesn't go bad does it?!!! So, I figured I'd try using some of it up before this Passover arrived. I actually made this a couple of weekends ago and am only getting to post it now. Like most lasgana recipes, this is not a quick weeknight recipe. However, if you make it over the weekend like I did, we were able to enjoy leftovers for lunch during the week. This was surprisingly tasty and different. It had all of the flavors of pizza layered like a lasagna. My children are big sausage and pepperoni lovers so I thought this would go over well with them. I don't think my son even took a bite but my daughter enjoyed it.
Everyday With Rachael Ray, October 2011
4 tbsp. EVOO
10 oz. cremini mushrooms, sliced
1 onion, finely chopped
1 small green bell pepper, thinly sliced (optional)
8 oz. italian sausage (sweet or hot), casings removed
4 cups jarred marinara sauce
5–6 square sheets matzo
1 container (15 oz.) ricotta cheese, preferably fresh
1 1/2 cups shredded mozzarella
1/2 cup thinly sliced pepperoni
1 tsp. dried oregano
1.In a large skillet, heat 2 tbsp. EVOO over medium-high heat. Add the mushrooms and cook until nicely browned, about 5 minutes. Add the onion, lower the heat to medium and cook, stirring, until golden and tender, about 5 minutes; transfer to a plate.
2.In the same pan, heat the remaining 2 tbsp. EVOO over medium heat. Add the bell pepper and cook for 2 minutes. Add the sausage, crumbling with a wooden spoon, and cook over medium high heat, stirring occasionally, until browned, about 3 minutes. Remove from the heat.
3.Position a rack in the center of the oven and preheat to 400°. Lightly grease an 8-inch square glass baking dish and add 1 cup marinara to the bottom, tilting to coat. Top with 1 matzo. Break off a piece from another matzo to evenly cover the bottom. Layer on 1/2 cup marinara, the mushroom mixture, half the ricotta, 1/2 cup marinara and 1/2 cup mozzarella.
4.Add another layer of matzo, 1 cup marinara, the sausage mixture, the remaining ricotta, 1/2 cup marinara and a final layer of matzo. Top with the remaining 1/2 cup marinara and 1 cup mozzarella, then with the pepperoni and oregano.
5.Cover snugly with foil, set on a baking sheet and bake for 30 minutes. Uncover the pan and bake until golden and bubbling, about 15 minutes. Let cool for 20 minutes before cutting.
Family Rating: 1 1/2 thumbs up.