Mushroom Lasagna

• 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 - Jack 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 10 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 jack cheese ending with a layer of matzoh on top.
• Pour remaining tomato sauce over all, sprinkle with Parmesan cheese and bake about 30 minutes.
• Let it cool slightly and cut into squares to serve.
• Makes 6 servings.