_:n4a1fc7ccc386496abafe741b343296e2xb14
<http://schema.org/reviewBody>
"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."
<https://www.allrecipes.com/recipe/212740/passover-lasagna/>