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| 9 | Pcs matzo |
| 2 Dose | Spaghetti sauce or Basic Tomato sauce (recipe follows) |
| 1 x ca. 450 g | Ricotta cheese, part skim if possible |
| 1 Tasse | Spinach finely chopped |
| 1 Esslöffel | oregano |
| 1 Esslöffel | garlic powdered |
| 1/2 | C/ Parmesean cheese |
| 1 Tasse | Mozzerella chjeese |
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Put the ricottsa in a bowl and mix with the spinach, spices, 1/4 cup of the parmesean and 1/4 c. Of the mozzerella
Cover the bottom of a baking pan with some of the mataz.
Cover with some of the sauce.
cover sauce with 1/3 of the cheese mixture.
Put some more matza on top of the cheese , and continue the process until all is used up making sure that top of lasagna is matza and some sauce.
On the top, spread the t=remaining mozzerella cheese and parmesean cheese.
Bake in 350* oven for about 30" or until cooked through.
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