My father made a delicious lasagna for Pesach (Passover). He cooks by feel and often comes up with great recipes. So I wrote down what he did, so I could share it with you, and so we could have it for future years.

I don’t have a picture of the whole lasagna since we ate it so fast, and didn’t realize how delicious it was until we ate it. It’s a shame since it looked really good. But I did take a picture of my slice.

Passover Lasagna

• 6 square matzas
• 1 lb ricotta cheese
• 8 oz shredded mozzarella
• 1 jar (24.5 oz) Mishpacha marinara sauce with virgin olive oil

Take the matzas and put them under hot running water, turning to coat each side twice until the matzoas are barely pliable.

Take a 9×13 pan. Place some marinara in the pan. Place the first piece of matza on top. Cover with some ricotta then cover with mozzarella splash some marinara on top. Then cover with another matza, press the matza down a bit as you place it.

Layer all of the matza slices in this manner. Cover with the remaining marina sauce. Sprinkle the top with garlic powder. Bake in the oven at 350 for 45 minutes. Enjoy!!