Updated: Apr 15, 2020
Believe it or not, you can turn matzo into a noodle by building a layered lasagne!
Matzo Lasagna is really easy to make, and a true godsend come Passover. Most of us who observe get those bread-and-pasta cravings after a just few days without! This dish is so good that is tastes like the real thing. Matzo transforms into a pliable, noodle-like texture thanks to the moisture from the tomato sauce. Frozen chopped spinach gets mixed with ricotta and Parmesan for the filling, sandwiched between layers of sauce, matzo, and mozzarella. The result is scrumptious! Serve it to someone who isn’t even keeping kosher for Passover, and they’ll love it all the same! This recipe doubles easily, can be made in advance, and freezes well.
Equipment: dry measuring cup; measuring spoons; strainer or colander; small and large mixing bowl; fork; rubber spatulas; 9x9 casserole or baking pan; aluminum foil
3 cups ricotta cheese 1 cup grated Parmesan, divided 1 large egg, lightly beaten
3 tablespoons chopped flat-leaf parsley (optional)
1, 10-ounce package frozen chopped spinach, defrosted and well drained ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper
3 squares of matzo
4 cups tomato sauce (marinara, tomato basil, etc.)
1½ cups shredded mozzarella cheese
“The measurements are what you"ll actually use to make this lasagne in a square pan. But to shop for it, you'll need to buy 1, 32-ounce container of ricotta and (2) 24-ounce bottles of tomato sauce. You'll have a little leftover of both, which is perfect for matzo pizza!”
1. Preheat the oven to 375°F and position the oven rack in the middle. 2. First prepare the cheese filling. In a large bowl, combine the ricotta, ¾ cup Parmesan, the beaten egg, optional chopped parsley, spinach, kosher salt, and freshly ground black pepper. Set aside. 3. Pour 1 cup of sauce on bottom of the casserole and spread in an even layer. Place one piece of matzo on top of the sauce. Sprinkle ½ cup shredded mozzarella on top of the matzo. Top with half the ricotta mixture and spread evenly to cover. Pour the next cup of tomato sauce over the ricotta mixture.
4. Top with the second piece of matzo. Sprinkle with another ½ cup shredded mozzarella. Top with half the ricotta mixture and spread evenly to cover. Pour the third cup of tomato
sauce over the ricotta mixture. Top with the final piece of matzo.
5. Pour the remaining cup of sauce over the matzo, filling in any crevices along edges with sauce (there might not be any and that's great!). Top with the remaining ½ cup shredded mozzarella and sprinkle with ¼ cup Parmesan.
6. Bake, covered with foil, for 35 minutes, or until the sauce is bubbling.
Makes 4-6 servings.
“This dish should be made at least one day in advance of service. This gives the lasagne time to settle, which makes for beautiful slices with clean edges. ”
Line the Oven Rack with Aluminum Foil
To catch any sauce that bubbles over during the baking process, do it the ILOC way and place some sheets of foil on top of the oven rack. If such drips are caught on the foil, cleanup is a breeze. Foil is thin and foolproof because it won't create a barrier to the heat getting through your casserole.