Lasagna for Passover!!

Last year was really the first year I put any effort into making "different" things with matzo for Passover. I never kept Passover growing up, but my husband did so now I try. I still hate it so much.

We made matzo pizza in the past (who doesn't), but this recipe on AllRecipes.com for Passover Lasagna caught my eye and was super easy to make. It was also REALLY tasty and my favorite dish from last year.

This recipe yields 12 servings.. I halved it.

Ingredients

* 1 (10 ounce) package matzo sheets
* 1 quart tomato sauce
* salt and pepper to taste
* 1 (8 ounce) package sliced Swiss cheese
* 2 cups shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1 teaspoon dried oregano

Directions

Preheat an oven to 350 degrees F. Spray a 9x13-inch pan with cooking spray.

Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper.

Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce.

Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano.

Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.

Ravioli Skillet Lasagna

My husband and I made this recipe a while ago, but it was delicious. This was also long before blog days, and I sometimes posted pictures of dinner up on Facebook. One of my friends commented that this looked really good and she wanted the recipe. I e-mailed it to her back then, but now I'll post it up!

I originally found it on a website I used to read a lot called YumSugar.com.

It is definitely easy, and something you can make on a Sunday and keep in the fridge for dinner during the week.

Ingredients

* 2 cups purchased pasta sauce
* 1/3 cup water
* 1 9-ounce package refrigerated or frozen cheese - or meat- filled ravioli
* 1 egg, lightly beaten
* 1 15-ounce carton ricotta cheese
* 1/4 cup grated Romano or Parmesan cheese
* 1 10-ounce package frozen chopped spinach, thawed and well drained
* Grated Romano or Parmesan cheese

Directions

In a 10-inch skillet combine pasta sauce and the water.

Bring to boiling; stir in ravioli. Reduce heat.

Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.

Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese.

Top ravioli with spinach. Spoon ricotta mixture on top of spinach.

Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender.

Sprinkle each serving with additional Romano cheese.

Makes 4 main-dish servings.