Matzah Lasagna for Passover

This is one of the most interesting recipes I've come accross. It's from one of my wonderful New York neighbors.... thank you Hinda Bodinger!! I lightened up Hinda's orginal recipe with reduced fat cheese and swapped in whole wheat matzah. Please give it a shot,....and if you do, tell all! Its very cool.

Matzah Lasagna

1 box of whole wheat matzah (rinse each matzah in water as you use it -- no need to soak)
4+ cups of tomato/pasta sauce
1 pound bag frozen, chopped, spinach, thawed
1 pound part-skim ricotta cheese
1 egg
1 teaspoon garlic powder
2 cups grated parmesan cheese
2 pounds shredded, part-skim mozzarella cheese
Roasted vegetables, (to save time, feel free to purchase roasted veggies at store; eggplant, zucchini, yellow squash, red peppers, mushrooms, onions, etc.)
½ cup water
*Optional chopped fresh basil, cilantro and fresh arugula to include in one of the sauce layers, along with about 4-5 cloves of lightly sautéed garlic
Lasagna pan or roaster aluminum foil

1. Spoon about a cup of the tomato sauce to form a thin layer on the bottom of the pan

2. Cover with a layer of gently moistened matzo, breaking to fit without overlapping

3. Squeeze spinach dry and in a medium size bowl, mix with ricotta cheese, the egg and the garlic powder.

4. Place the spinach mixture evenly on the matzah

5. Spoon on another layer of the tomato sauce.

6. Cover with a generous sprinkling of the parmesan, followed by the mozzarella.

7. Next, a layer of moistened matzah

8. Then, a layer of roasted vegetables

9. Cover with sauce, parmesan and mozzarella.

You can add about a ½ cup of water to the uncooked lasagna at this point. Cover with aluminum foil and bake at 350 degrees for about 50 – 60 minutes.
You can remove the foil for the last 10 minutes.

ML can be made in advance, cooled and frozen, ...or refrigerated and reheated in the oven.

Enjoy and Happy Passover to everyone who is celebrating!