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.
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Made this using homemade marinara sauce (a tomato sauce with seasonings and red wine) and...