Roasted Bell Pepper Matzo Lasagna

Perfect for Passover!

1. Preheat oven to 350 F. In a food processor, puree cheeses, pesto and milk until smooth.
2. Mix tomato sauce and milk. Pour ¼ cup tomato sauce mixture on bottom of 9” square baking dish pan.
3. Fill a large pan with warm water. Place a matzo sheet into water and turn a few times just until the matzo begins to soften. Don’t let get soggy. Remove and shake off excess water. Place over tomato sauce in pan.
4. Spread 1/3 cheese mixture over top. Place 1/3 of roasted peppers over top. Repeat with another matzo sheet. Repeat with ¼ sauce, 1/3 cheese and roasted pepper mixture. Add another ¼ cup sauce, remaining matzo, cheese and peppers. Sprinkle with 1 Tbsp Parmesan cheese and remaining tomato sauce. Cover and bake for 30 minutes or until hot.

1 ½ cup ricotta cheese
2/3 cup mozzarella cheese
1/3 cup pesto
2 Tbsp Parmesan cheese
3 Tbsp low fat milk
2 ½ cup prepared tomato sauce
3 Tbsp low fat milk
4 – 5 sheets regular matzo
1 red and 1 yellow bell pepper, roasted and sliced thinly
1 Tbsp Parmesan cheese