Matza Lasagna

Yay! I made my favorite Passover creation tonight. It's pretty simple to make, but it takes a while to cook!  I made a vegetable lasagna using whatever vegetables I had, which was a 1 bag of spinach, 1 1/2 zucchini, and 1 red bell pepper.  

Before the layering of the lasagna happens...

1. Preheat the oven to 350 degrees. 
2. Take a little bit of pasta sauce and spread it over bottom of the a 9X13 casserole dish. Mix the rest of the jar of pasta sauce (I think it was 3 cups) and 1 14.5-oz can of of crushed tomatoes in a bowl so it's ready. 
3. Mix 2 cups low-fat ricotta with 1 bag of shredded mozzarella (with 1/2 cup set aside for the top) and about 1/4 cup parmesan.  I also put in some garlic powder and black powder. Set this one aside, too.
4. You'll need 6 sheets of matza (2 per layer X 3 layers).  Lightly wet the matza before adding it to the lasagna. 
5. Layer matza--> 1/2 the cheese creation --> half of the vegetables--> 1/3 sauce.  Then repeat
6. The top layer is just sauce, then sprinkle the mozzarella cheese and more parmesan.  
7. Bake covered with foil for 30 min, then uncovered for 15 more min.  Leave it out for about 10 minutes before cutting into it!
   

I am going to have leftovers for days and I'm quite excited about it!