Matzoh Lasagna
Discover a delightful twist on a classic favorite with Matzoh Lasagna, a flavorful and Passover-friendly dish that combines layers of softened matzo sheets, creamy ricotta cheese, savory marinara sauce, and gooey mozzarella. Enhanced with sautéed garlic spinach, fresh basil, and a touch of Parmesan, this recipe offers a rich and comforting meal that’s perfect for family gatherings or holiday celebrations. With minimal prep time and a bake-until-golden finish, this dish delivers all the heartiness of traditional lasagna while embracing the unique texture and versatility of matzoh. Serve it warm and enjoy a satisfying blend of Italian-inspired flavors with every bite.
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Recipe Information
Ingredients
- 6 sheets Matzo sheets
- 4 cups Marinara sauce
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 large Eggs
- 4 cups Fresh spinach
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a large sauté pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the fresh spinach and sauté until wilted, about 3–4 minutes. Season with a pinch of salt and set aside.
In a mixing bowl, combine the ricotta cheese, eggs, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan cheese, salt, and black pepper. Stir until well mixed, then fold in the sautéed spinach and chopped basil.
To prepare the matzoh, briefly run each sheet under cold water to moisten. Lay the moistened matzoh on a clean kitchen towel to soften slightly before layering.
Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Place 2 sheets of moistened matzoh on top, trimming as needed to fit.
Spread 1/3 of the ricotta mixture evenly over the matzoh layer, followed by 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese. Repeat this layering process (matzoh, ricotta mixture, marinara, mozzarella) two more times, ending with marinara sauce and a sprinkle of the remaining shredded mozzarella and grated Parmesan on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. Garnish with fresh basil if desired, and serve warm.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 590 mg | 45% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
