Vegetarian Passover Lasagna

I'll admit, the first two words in the title would ordinarily make me stop reading, and go make a ham sandwich. But then there's that magic word "lasagna," and I realize this could be worth further investigation. I'm using the term "lasagna" loosely, the way bars call anything a martini if they can serve it in a pointy glass. If it's layered with a starchy thing and baked in a big flat dish, it's some kind of a lasagna.

When I made the veggie lasagna for our seder this year, I didn't really use a recipe, but I looked at several online. I also didn't write down what I did, and I've been trying to remember it for about four months. I think I'm going to have to try to recreate it, but for now, since I've been asked, here's about how it went.

The basic idea is: make layers of veggies, matzah, cheese/egg mixture and sauce. If you want it vegan, skip the cheese and egg. The matzah does the same job that noodles would, in terms of the dish's composition.

The sliced vegetables I used were zucchini, portabella mushrooms, and onions (just an accent amount, not as much as the other veggies). In the same layers, I used eggplant pureed mostly smooth with garlic and a little lemon juice, spread thickly on top of the matzah. Other things to try: shredded carrots, spinach (well-rinsed and de-stemmed if fresh), pine nuts. Or perhaps meat.

The cheese layers were the same as any other lasagna: a 15-oz. tub of ricotta, a couple cups of shredded mozzarella, a handful of Parmesan, an egg and a toss of parsley, mixed together and spread. I used about 16 oz. of tomato sauce, adding basil, oregano, black and red pepper, more garlic, and celery salt as an alternative to regular salt. Modify to your own taste, or use a can/jar of store-bought spaghetti sauce if you'd like.

Let's see if I can remember the order of the layers, from the bottom up:
sauce
matzah
eggplant puree
mushrooms & onions
sauce
matzah
cheese mix
matzah
eggplant puree
zucchini & onions
sauce
matzah
cheese mix
sauce
shredded mozzarella & Parmesan

That sounds about right. Once it's put together in a 9"x13" casserole dish, cover it with foil and bake at 350 for, let's say, 35 minutes, then remove the foil and bake another 10 minutes or so, until the top is nice and brown.

If you try it out before I post any corrections, uh... good luck?