6 unsalted matzo - (to 8)
(not egg matzo)
2 tablespoons unsalted butter
3 tablespoons matzo cake meal
Salt to taste
Freshly-ground black pepper to taste
Garlic powder to taste
3 cups marinara sauce- (to 4)
(may use prepared marinara sauce)
2 cups shredded mild white cheese - (to 3)
3 tablespoons minced parsley
Dried mixed Italian seasonings (optional)
Lightly grease an 11- by 7-inch casserole. Rinse the matzo briefly with warm water.
Heat the butter or oil in a medium saucepan over medium heat. Add the cake meal and stir briefly. Over low heat, briskly whisk in the milk, a bit at a time, to make a thick bechamel-type sauce. Season with salt, pepper and garlic powder to taste. Remove from the stove and let cool.
Heat the oven to 375 degrees.
Layer the matzo in the casserole, cutting them to fit, if necessary. Spoon on some of the sauce, then some marinara sauce and some of the cheese. Dust with salt, pepper, garlic powder, some parsley and a dash of Italian spices, if using.
Repeat layering until you have used up all the ingredients - ending with a layer of shredded cheese over the marinara sauce.
Bake for 20 minutes, then reduce the heat to 350 degrees and bake until thoroughly heated throughout and the cheese is melted, about 15 to 25 more minutes. Let stand a few minutes before serving.