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Matzo-Pizza Lasagna

October 2011
Matzo-Pizza Lasagna

by 9 people

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MATZO: Thin, crisp matzo makes an ideal layer in this pizza-lasagna mash-up. It softens when baked but holds all the wonderful toppings together. There's no dough to stretch or noodles to boil—it's just two favorite meals combined to make one killer casserole.

Makes: 6 servings

Prep: 1 hr

Bake: 45 mins

  • 4 tablespoons EVOO
  • 10 ounces cremini mushrooms, sliced
  • 1 onion, finely chopped
  • 1 small green bell pepper, thinly sliced (optional)
  • 8 ounces 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 teaspoon 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 degrees . 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.