Passover Pepper & Onion Lasagna

6-10 sheets of matzo, depending on size of casserole
One to one and one half pounds mozzarella cheese
1 pound ricotta cheese, seasoned with salt and pepper
5 mixed color peppers, sliced thinly
2 large onions, sliced thinly
Salt
Pepper
Olive oil

Grease bottom and sides of a large casserole.
Saute peppers and onions in olive oil until soft.
Soak each sheet of matzo briefly in warm water.
Place 2 sheets of matzo in bottom of casserole (more or less depending on size of dish). Place a layer of ricotta cheese on top of matzohs. Layer onion/pepper mixture on top of ricotta cheese.  Sprinkle a layer of mozzarella cheese on top of onion/pepper mixture. Continue by placing 2 more sheets of matzo on top of that, and so on.
Finish with final layer of matzo, sprinkling of mozzarella cheese and pepper/onion mixture.
Bake in a 350 degree oven for 45 minutes or until cheese is bubbling and lightly brown.