Lamb and Matzo Lasagna

Ingredients:

• 800 g of minced young lamb
• 900 g zucchini, sliced ​​lengthwise into 0.5 cm thick slices (trim the ends)
• 6 matzahs
• 5 tbsp olive oil, plus a little more for greasing the pan and matzo
• 1 large onion, finely chopped
• 6 crushed cloves of garlic
• 2 cans (800 g) of whole plum tomatoes with juice, 1 can of pureed
• 1 and 1/4 teaspoons salt (to taste)
• 1 teaspoon finely chopped fresh rosemary leaves
• 1/2 teaspoon dried oregano leaves
• 1/4 tsp crushed red pepper
• 1/4 teaspoon black pepper
• 2 roasted red bell peppers, peeled, seeded, and cut into 2.5cm strips
• 225 g coarsely crumbled feta cheese
• Olive oil (optional)

Preparation:

1. In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat and add the onion. Sauté until soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute.
   
   Add the tomatoes, crushing them whole with your hands as you add them to the pan. Add 3/4 teaspoon of salt, 1/2 teaspoon of rosemary, 1/4 teaspoon of oregano, and crushed red pepper. Stir. Simmer for 20 minutes, until the mixture thickens slightly and becomes fragrant. Adjust the seasonings as needed.
2. Heat a large skillet over medium-high heat and add the ground lamb, the remaining 1/2 teaspoon salt, the remaining 1/2 teaspoon rosemary, the remaining 1/4 teaspoon oregano, and the black pepper.
   
   Cook, stirring and breaking up the ground meat, until the lamb is no longer pink, about 5 minutes. Drain and discard any excess fat that has rendered from the meat. Add 2 1/2 cups of tomato sauce and cook, stirring occasionally, until the meat sauce is thickened and fragrant, about 15 minutes.
3. Preheat the oven grill.
   
   Place the zucchini slices on a large nonstick baking sheet (or 2 small nonstick baking sheets) and lightly brush both sides with the remaining olive oil.
   
   Season with a little salt and pepper and grill until the zucchini is crisp, tender, and golden in spots, 5-7 minutes. Remove from the oven and let it rest until it's cool enough to handle.
4. Reduce oven temperature to 180°C.
   
   Grease a 9x13-inch baking dish. Soak the matzo (1-2 at a time) in warm water until slightly softened but still firm enough to hold its shape, 1-2 minutes. While you soak the remaining matzo, transfer the finished matzo to a paper towel to absorb excess liquid.
5. Place two matzos side by side in the bottom of a greased pan. They should almost completely cover the bottom. Spread half of the meat filling on top of the matzos, then cover with zucchini slices, overlapping them to fit into the pan. Top with two more matzos and the remaining lamb filling.
6. Place the roasted pepper strips on top of the lamb. Top with the remaining 2 tortillas and press the surface of the casserole with your hands to gently compress the layers. Brush the surface of the matzo with olive oil using a pastry brush. Cover the pan with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, until the top layer of the matzo is crispy.
   
   Heat the remaining tomato sauce and divide it evenly among 8 plates. Divide the matzo ball lasagna among 8 servings and serve each square with the sauce. Garnish with crumbled feta cheese and drizzle with olive oil, if desired. Serve immediately.