For a fun twist on pasta night, swap out lasagna noodles for matzos. The crisp, unleavened bread softens to a delicious sliceable consistency between layers of sauce and cheese. Bonus: The potluck-ready dish bakes up in about half the time as the traditional version.
Step 1
Heat oven to 425°F. In large bowl, beat egg with 1/4 teaspoon each salt and pepper, then mix in ricotta and 1/4 cup Pecorino Romano. Fold in broccoli, lemon zest, basil, and all but 1/2 cup mozzarella.
Step 2
Spread 1/2 cup marinara sauce on bottom of 8-inch square baking dish. Top with 1 matzo and spread 1/4 cup sauce on top. Dollop with one-third (about 1 1/4 cups) of ricotta mixture; repeat 2 more times.
Step 3
Top with remaining piece matzo, spread with remaining 1/2 cup sauce, and sprinkle with remaining 1/2 cup mozzarella, and 2 tablespoons Pecorino Romano. Bake until sauce is bubbling and cheese has melted, 15 to 20 minutes.
