Getting inventive with Matzo

Chocolate Matzoh Buttercrunch

4-6 unsalted matzoh boards or sheets (alternatively, you could use soda crackers)
1 cup unsalted butter
1 cup packed golden brown sugar
1 cup chocolate chips or chopped dark chocolate

Preheat the oven to 375F. Line a large rimmed baking sheet with foil, then cover the bottom with parchment. Line the pan with matzoh boards, breaking them to fit if need be.

In a medium saucepan, bring the butter and brown sugar to a boil over medium heat, stirring constantly. Cook for 3 minutes, stirring constantly. Pour evenly over the matzoh, spreading it with a heatproof spatula to cover.

Put it into the oven and immediately reduce the temperature to 350F. Bake for 12-15 minutes, until deep golden. Remove from the oven and scatter with chocolate chips; let sit until they soften, then spread evenly over the caramel.

Let cool completely, then break into chunks, or cut/score into squares while still warm. Makes lots (but not enough).

Matzo Lasagna

1 750 mL can or jar tomato sauce

4 large square matzo boards

1 500 mL container ricotta

1-2 eggs

1 cup grated mozzarella cheese

¼ cup freshly grated Parmesan cheese

Preheat the oven to 350F.

Pour a bit of sauce into the bottom of a 9"x9" glass baking dish (or similar sized dish), spreading to cover the bottom. Run a matzo board under warm water (not enough to soften it) and then place on the sauce. Top with another layer of sauce.

In a medium bowl, stir together the ricotta and egg(s); spread half on top of the sauce. Top with another matzoh board, then more sauce, the rest of the cheese, the last board (running each under warm water before placing it) and the rest of the tomato sauce. Scatter the top with mozzarella and Parmesan and bake for about 40 minutes, until bubbly and golden. Serves 6.