3 tablespoon – Olive Oil
2 – Large Onions (chopped)
2 cloves – Garlic (minced)
1 ½ lbs – Mushrooms (chopped)
1 cup – Chopped Tomatoes
½ teaspoon – Oregano
Salt to taste
Pepper to taste
5 – Matzohs
1 cup – Yellow Cheese (grated)
½ cup – Parmesan Cheese (grated)
1 cup – Tomato Sauce
Preheat oven to 350°F.
Grease an 8″ square baking pan.
Heat oil in large skillet. Cook onions, garlic and mushrooms until soft in it.
Stir in tomatoes and oregano and let them simmer for 8 minutes. Add salt and pepper and set aside.
Soften matzohs by moistening them with warm running water for a few seconds.
Spread two tablespoons tomato sauce on bottom of pan.
Layer matzohs alternately with mushroom-onion mixture and yellow cheese ending with a layer of matzoh on top.
Pour remaining tomato sauce over all, sprinkle with Parmesan cheese and bake about 30 minutes.
Cut into squares to serve.