This recipe can be served during Passover. It uses matzo crackers instead of lasagne sheets. The softened crackers are layered with passata and cheese, then baked. Feel free to add sauteed onions, peppers, spinach and mushrooms.
Made this using homemade marinara sauce (a tomato sauce with seasonings and red wine) and ricotta instead of the Swiss cheese. I cooked the lasagne covered, removing the foil during the last ten minutes of cooking and then browning the top under the broiler in order to develop a few crispy bits for texture contrast. Flavour was bland and the matzoh mushy, although an acceptable lasagna substitute for use during Passover. When I it make again, I want to try including caramellized onion for a richer flavour and mushrooms to give one's teeth something to bite into. Garlic and a layer of fresh leaf basil wouldn't hurt either. I'd also consider adding pine nuts for texture. I think this recipe has potential, but needs further refinement in order to make it something really special. - 03 Apr 2010 (Review from Allrecipes US | Canada)
Very tasteful. I've put lots of tomato sauce and use the cheese I've found regularly here in Argentina and it turn out delicious! Thanks! - 11 Apr 2012 (Review from Allrecipes US | Canada)