3 Cheese Passover Lasagna

• 6 matzos
• 2 cups prepared tomato sauce
• 1 egg, beaten well
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/3 cup Parmesan cheese
• 1/8 teaspoon nutmeg
• 1 tablespoon fresh parsley, chopped, plus extra for granish

Preparation

1. Preheat oven to 350 degrees F.
2. Place matzos in a colander and pour boiling water over them; drain immediately.
3. Lightly oil or spray a 10-inch square pan.
4. Place a layer of matzo at the bottom of the pan, close into the corners, without any overlapping edges.
5. In a bowl combine the egg, ricotta, 1 cup mozzarella, parmesan, nutmeg and 1 tablespoon parsley and mix well.
6. Spread a layer of the cheese mixture on the matzo, followed by a layer of tomato sauce. Add another layer of matzo and repeat.
7. You should have three layers in all, ending with a layer of sauce.
8. Sprinkle the remaining 1/2 cup mozzarella over the top and garnish with some fresh chopped parsley.
9. Bake covered at 350 degrees F for 35 minutes. Uncover and bake another 10 minutes or until cheese on top is golden and bubbly.
10. Let stand 10 minutes before slicing.