Every year when Passover arrives, I find myself staring at a stack of matzo sheets wondering how to turn them into something more exciting than matzo brei. That's when I started making this layered lasagna that uses matzo instead of pasta. It sounds unusual, but the matzo actually holds up beautifully when softened and layered with cheese and sauce. The trick is getting the matzo just soft enough without letting it turn to mush. I learned this the hard way after my first attempt created what looked more like matzo ball soup casserole. Now I dip each sheet quickly in warm water, just until it starts to soften but still has some structure. The matzo absorbs the flavors from the tomato sauce and cheese while maintaining enough integrity to slice cleanly. My homemade tomato sauce makes all the difference here. I start with good canned tomatoes since fresh ones aren't always reliable during Passover season. A generous amount of garlic, fresh basil, and a splash of kosher wine creates layers of flavor that complement the mild matzo perfectly. The ricotta mixture gets seasoned with herbs and a touch of black pepper that really brightens everything up. This works wonderfully as a main course for your Passover seder or any dinner during the holiday week. I usually serve it alongside roasted vegetables and a simple green salad. The leftovers actually taste even better the next day after all the flavors have had time to meld together.