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1
Heat 2 tablespoons of the olive oil in a large saucepan over medium-high heat and add the onion.
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2
Saute until softened, about 4 minutes.
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3
Add the garlic and cook for 1 minute, stirring.
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4
Add the tomatoes, crushing the whole ones with your hands as you add them to the pot.
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5
Add 3/4 teaspoon of the salt, 1/2 teaspoon of the rosemary, 1/4 teaspoon of the oregano and the crushed red pepper and stir to combine.
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6
Simmer sauce for 20 minutes, or until slightly thickened and flavorful.
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7
Adjust seasoning if necessary.
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8
Heat a large skillet over medium-high heat and add the lamb, the remaining 1/2 teaspoon of salt, the remaining 1/2 teaspoon of rosemary, the remaining 1/4 teaspoon of oregano, and the black pepper.
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9
Cook, stirring to break up any lumps, until the lamb is no longer pink, about 5 minutes.
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10
Drain off any excess fat that has rendered from the lamb and discard.
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11
Add 2 1/2 cups of the tomato sauce and cook, stirring occasionally, until the meat sauce is thickened and flavorful, about 15 minutes.
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12
Set aside.
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13
Preheat the broiler.
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14
Place the zucchini slices on a large nonstick baking sheet (or 2 small nonstick baking sheets) and brush both sides lightly with the remaining olive oil.
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15
Season lightly with salt and pepper and broil until zucchini is crisp-soft and golden in spots, 5 to 7 minutes.
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16
Remove from the oven and set aside until cool enough to handle.
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17
Reduce the oven temperature to 350 degrees F.
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18
Oil a 9-by 13-inch baking dish.
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19
Soak the matzos, 1 or 2 at a time, in warm water until slightly softened but yet still firm enough to hold their shape, 1 to 2 minutes.
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20
Transfer to paper towels to drain while you soak the remaining matzos.
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21
Lay 2 matzos side by side in the bottom of the greased baking dish.
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22
They should almost completely cover the bottom.
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23
Spread half of the lamb filling evenly over the matzos, then top with the zucchini slices, overlapping slices if necessary so that they all fit.
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24
Top with 2 more matzos and the remaining lamb filling.
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25
Arrange the roasted pepper slices evenly over the top of the lamb.
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26
Top with the remaining 2 matzos and, using your hands, press the top of the whole casserole to condense layers slightly.
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27
Using a pastry brush, coat the top of the matzos with olive oil.
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28
Cover the baking dish with foil and bake for 30 minutes.
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29
Remove the foil and continue to bake for an additional 15 minutes, or until the top layer of matzos are crispy.
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30
Reheat the remaining tomato sauce and divide the sauce evenly among 8 dinner plates.
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31
Divide the matzo lasagna into 8 portions and serve the lasagna squares over the sauce.
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32
Garnish with the crumbled feta cheese and drizzle with extra-virgin olive oil if desired.
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33
Serve immediately.
