I make this every year for Passover, and everyone loves it. It’s really yummy!
It makes for great leftovers, as well.
The recipe is from NYT- Melissa Clark.
(I leave out the anchovies)
INGREDIENTS
¼ cup extra-virgin olive oil, plus more for serving
4 garlic cloves, thinly sliced
4 anchovies, finely chopped (optional)
½ teaspoon black pepper
¼ teaspoon red-pepper flakes, plus more for serving
2 (28-ounce) cans whole peeled tomatoes
¾ teaspoon fine sea salt, plus more as needed
1 rosemary sprig
2 ¾ cups/24 ounces whole-milk ricotta, preferably fresh
1 large egg
¼ cup basil leaves, chopped, plus more for serving
¾ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
1 (10-ounce) box matzo, preferably egg or salted matzo
1 pound fresh mozzarella, sliced, then torn into bite-size pieces
½ cup freshly grated Parmesan
PREPARATION
Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.
Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.
Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.
To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.
Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.
Repeat matzo, ricotta, tomato sauce, and mozzarella layers.
Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.
Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.
