July 29: National Chicken Wing Day & National Lasagna Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Matzo Lasagna
Categories: Breads, Cheese, Vegetables, Herbs, Chilies
Yield: 8 Servings

1/4 c Extra-virgin olive oil; more
- for serving
4 cl Garlic; thin sliced
4 Anchovies; fine chopped
1/2 ts Black pepper
1/4 ts Red-pepper flakes; more for
- serving
56 oz (2 cans) whole peeled
- tomatoes
3/4 ts Fine sea salt; or more as
- needed
1 Rosemary sprig
2 3/4 c (24 oz) whole-milk ricotta;
- preferably fresh
1 lg Egg
1/4 c Basil leaves; chopped, more
- for serving
3/4 ts Fresh ground black pepper
1/4 ts Fresh grated nutmeg
10 oz Box egg or salted matzo
1 lb Fresh mozzarella; sliced,
- torn in bite-size pieces
1/2 c Fresh grated Parmesan

Set oven @ 375ºF/190ºC.

In a large pot over medium, heat oil, and stir in
garlic, anchovies, 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.

Recipe by: Melissa Clark

RECIPE FROM: https://cooking.nytimes.com

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