1. In a large skillet, heat 2 tbsp. EVOO over medium-high heat. Add the mushrooms and cook until nicely browned, about 5 minutes. Add the onion, lower the heat to medium and cook, stirring, until golden and tender, about 5 minutes; transfer to a plate.
2. In the same pan, heat the remaining 2 tbsp. EVOO over medium heat. Add the bell pepper and cook for 2 minutes. Add the sausage, crumbling with a wooden spoon, and cook over medium high heat, stirring occasionally, until browned, about 3 minutes. Remove from the heat.
3. Position a rack in the center of the oven and preheat to 400°F . Lightly grease an 8-inch square glass baking dish and add 1 cup marinara to the bottom, tilting to coat. Top with 1 matzo. Break off a piece from another matzo to evenly cover the bottom. Layer on 1/2 cup marinara, the mushroom mixture, half the ricotta, 1/2 cup marinara and 1/2 cup mozzarella.
4. Add another layer of matzo, 1 cup marinara, the sausage mixture, the remaining ricotta, 1/2 cup marinara a
