Matzah Lasagna 9 Pieces of matzah 2 C. of Spaghetti Sauce, or Basic Tomato Sauce (recipe follows) 1 lb. ricotta cheese, part skim if possible 1 C. Spinach - chopped fine 1 Tbs. Oregano 1 Tbs. Garlic Powder 1/2 C. Parmesan Cheese 1 C. Mozzerella Cheese Put the Ricotta in a bowl and mix with the spinich, spices 1/4 cup of parmesan, and 1/4 cup of the mozzarella. Cover the bottom of a baking dish with some of the matzah. Cover with some of the sauce. Cover sauce with 1/3 of the cheese mixture. Put some more matzah on top of the cheese and continue this process until all is used up, making sure that top of lasagna is matza and some sauce. On the top, spread the remaining mozzarella cheese and parmasean cheese. Bake in 350¡ oven for about 30 minutes or until cooked through. Basic Tomato Sauce 1 Spanish Onion 4 Cloves garlic, thinly sliced 3 oz. Oliv Oil 4 Tbs. fresh thyme (or 2 tbx. dried) 1/2 medium carrot, finely shredded 2 28 oz. cans of tomatoes, crushed and mixed well with their juices salt to taste Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes and bring to a boil. Lower the heat until just bubbling stirring occasionally for 30 minutes. Season with salt to taste. This makes 6 cups of sauce. Can be refrigerated for up to a week or frozen for up to 6 months.