Devon's Cooking...Matzoh Lasagna

A few months ago-- April, to be exact, since it was Passover--one of my Jewish friends mentioned this crazy recipe for lasagna that used matzoh instead of lasagna noodles. Dave and I LOVE our lasagna (as evidenced by the 2 recipes for lasagna already on this blog) and we couldnt' resist trying such an interesting recipe! This morning I whipped up some sauce, using the amazing onions we bought at Farmer's Market this morning, a 28 oz. can of crushed tomatoes, a 14.5 oz. can of diced tomatoes, fresh garlic, parsley, basil, salt and pepper. I also baked 6 slices of eggplant (just sprayed a little Pam on them and sprinkled them with salt, pepper and Italian Seasoning-- threw them in the toaster oven for 5 minutes each side), which I put in the middle of the lasagna, alongside some Farmer's Market zucchini we picked up, as an addition to the below recipe. Then I got to putting this Koshertalian lasagna together, with sauteed zucchini (I just diced 2 zucchini, put in large sautee pan sprayed with Pam, sprinkled with fresh dill, salt and pepper and sauteed until cooked) and a fresh green salad with grape tomatoes and a little smoked gouda...Enjoy!

MATZOH LASAGNA

Ingredients
4 matzoh boards (I used whole wheat matzoh, which is not kosher...but I'm not Jewish and it's not Passover, so I'm not too worried about it)
1/2 lb fat-free cottage cheese
1 1/4 cups grated mozzarella cheese (I used the Trader Joe's AMAZING low-calorie Mozzarella that only has 45 calories per oz.)
1/3 cup grated parmesan cheese
1/2 teaspoon black pepper (optional)
30-34 ounces of tomato sauce

Directions: Grease a pan large enough to fit the one matzoh board. You can use olive oil spray. Place enough sauce to cover the bottom, about 1/2 cup. Place the 1 matzoh board on top. Spread more tomato sauce over the matzoh. Place some cottage cheese on top of the matzoh. Sprinkle with mozzarella and Parmesan cheeses. Repeat steps 3-6 until you have used up all 4 matzohs. End with tomato sauce. Top with the last 1/4 cup of mozzarella and the rest of the Parmesan cheese. Add 1/2 cup water (this may sound gross, do it anyway). Cover with silver foil, and bake at 350 degrees F for 40 minutes. Remove foil and bake another 5-10 minutes until cheese is browned.