There are people who say matzo lasagna is even better than the original with noodles. You don’t have to agree with that, but it is incredibly easy to make and it is definitely delicious.
We have 3 different ways to make your matzo lasagna this year, all simple, all tasty and all kosher for Passover. All you have to do is layer everything together, bake it up and you have a family-friendly dinner for everyone!
Don’t miss our new favorite, the shakshuka version with eggs baked right into the top.
3 Matzo Lasagna Recipes
Servings
6 Servings
Ingredients
- 3 sheets matzo
- 8 oz. heavy cream
- chopped spinach
- 12 ounces ricotta cheese
- 12 ounces shredded mozzarella
- ½ cup shredded Parmesan cheese
- 3 sheets matzo
- 28 ounces pasta sauce
- 12 ounces ricotta cheese
- 12 ounces shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 1 small red pepper cut into large squares
- 1 small onion cut into large squares
- 3 sheets matzo
- 28 ounces pasta sauce
- Kosher salt
- Freshly cracked black pepper
- Red pepper chili flakes
- 12 ounces ricotta cheese
- 3 teaspoons chopped garlic
- 12 ounces shredded mozzarella cheese
- ½ cup feta cheese crumbled
- 4 eggs
Instructions
- Spinach Cream Lasagna
- Preheat oven to 350℉/175°C.
- Soak 3 matzo sheets for 30 seconds in warm water. Shake off excess water.
- Pour a third of the cream on the bottom of your dish. Spread chopped spinach over cream evenly. Place one sheet of matzo on top. If you’re using a wide dish, you might need more matzah to fill the shape.
- Spread ricotta over the matzo. Layer with whole fresh spinach leaves, shredded mozzarella, and Parmesan. Pour over more heavy cream and chopped spinach and repeat the layering with remaining ingredients ending with parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and serve.
- Classic Lasagna
- Preheat oven to 350℉/175°C.
- Soak 3 matzo sheets for 30 seconds in warm water. Shake off excess water.
- Place a small layer of sauce on the bottom of your dish. Place one sheet of matzah on top of the sauce. If you’re using a wide dish, you might need more matzah to fill the shape.
- Spread ⅓ of the ricotta on the matzo. Follow with ⅓ of the mozzarella and then ⅓ of the Parmesan. Add sauce again and repeat layers.
- Cover with foil and bake for 15 minutes. Remove foil and bake for 25 more minutes. If the top is still not browning around the edges put it under the broiler for a few minutes until golden.
- Shakshuka Lasagna
- Preheat broiler.
- Place peppers and onions on a sheet pan and broil for 5 minutes, until charred.
- Change oven to 350℉/175°C.
- Soak 3 matzo sheets for 30 seconds in warm water. Shake off excess water.
- Place a small layer of sauce on the bottom of your dish. Sprinkle salt, pepper and red pepper flakes over top. Place one sheet of matzah on top of the sauce. If you’re using a wide dish, you might need more matzah to fill the shape.
- Spread ⅓ of the ricotta on the matzo. Follow with ⅓ of the peppers and onions and garlic. Follow with ⅓ of the mozzarella and then ⅓ of the Feta. Add sauce again and repeat layers.
- Cover with foil and bake for 30 minutes. Remove foil, use a large spoon to make 4 indents in the top of the lasagna. Pour each egg into the indent, place in othe oven for 5 minutes uncovered until eggs are fully cooked.
My dear friend Gina, gave me a recipe for Matzo lasagna. It includes, zucchini,and eggplant. whenever I make it no one knows that it is made with matzo. MY grandson loves it and we make it year round.
Yup, regular marinara sauce, thanks for pointing that out.
What about the Parmesan in the spinach option? It’s not in the ingredients. How much is needed? Thx!
½ cup shredded Parmesan cheese
Shakshuka Lasagna directions call for sauce, but the ingredient list doesn’t list one, is it just regular pasta sauce? Otherwise, sounds like a great new use for matzo.