The trick with this classic dish is to use a béchamel. Matzoh boards are the ‘pasta’ in this version. Marinara sauce is called for –prepared is fine.
6-8 unsalted matzoh boards (not egg matzoh)
Passover Béchamel Sauce:
2 tablespoons unsalted butter, margarine or oil
3 tablespoons matzoh cake meal
salt, pepper, garlic powder to taste
1 ½ cups milk
¼ cup milk white cheese
3-4 cups marinara sauce
2-3 cups shredded mild white cheese
salt, pepper, minced parsley, Italian spices, optional
Have a lightly greased 8 by 10 inch casserole ready.
Rinse matzoh boards briefly with warm water.
To prepare béchamel, heat butter or oil in a medium saucepan.
Add in cake meal and stir briefly. Over low heat, whisk in the milk briskly, a bit at a time, to make a sauce. Season with salt, pepper and garlic and stir in cheese, allowing to melt.
Remove from stove and let cool.
Preheat oven to 375 F.
Layer a few of the matzoh boards, (cut in segments to fit casserole).
Spoon on some béchamel, then some marinara sauce and some of the cheese.
Dust with salt, pepper, garlic, and parsley and Italian spices.
Repeat layering until you have used up all ingredients – ending with a layer of shredded cheese over marinara sauce.
Bake at 375 for 20 minutes, then reduce heat to 350 F and bake until thoroughly heat throughout and cheese is melted, about 15-25 more minutes.
Let stand a few minutes before serving.
Offer with a salad.