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Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 375°F.
Step 2
Add the ricotta, chopped basil, thyme, egg, salt and pepper to a bowl, and mix until just combined.
Step 3
Assemble the lasagna in a 9”x13” casserole dish that is at least 2.5”-3” deep. Start by adding 1 cup of the marinara to the bottom of the dish. Layer two sheets of matzah on the bottom, break as needed to fit them into a single layer. Top the matzah with 2 cups of the ricotta mixture (half of the mixture), and smooth it into an even layer with an offset spatula or the back of a spoon. Evenly top the ricotta with 2 cups of shredded mozzarella and ½ a cup of shredded cheddar.
Step 4
Repeat the process by dolloping 1 cup of sauce over the shredded cheese. Top the sauce with two sheets of matzah, the remaining 2 cups of the ricotta mixture, followed by 2 cups of shredded mozzarella, and ½ a cup of shredded cheddar.
Step 5
For the last layer, top the cheese layer with two sheets of matzah, then finish it off with the remaining tomato sauce (if you enjoy a saucier lasagna, you can add an additional cup of tomato sauce over the top before you finish it off with the shredded cheeses). Add the remaining 1 cup of mozzarella and ½ cup of cheddar. Finally, sprinkle the parmesan over the top.
Step 6
Cover the lasagna with foil, and bake for 30 minutes covered.
Step 7
Uncover the lasagna and bake for an additional 15-20 minutes or until browned and bubbly on top. Allow to cool for 15 minutes before serving so that the lasagna can set and hold its shape.
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