Passover Matzo Lasagna Recipes

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MATZO LASAGNA



Matzo Lasagna image

In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that's Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations - adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you'd like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge); just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked.

Provided by Melissa Clark

Categories     dinner, casseroles, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil, plus more for serving
4 garlic cloves, thinly sliced
4 anchovies, finely chopped (optional)
1/2 teaspoon black pepper
1/4 teaspoon red-pepper flakes, plus more for serving
2 (28-ounce) cans whole peeled tomatoes
3/4 teaspoon fine sea salt, plus more as needed
1 rosemary sprig
2 3/4 cups/24 ounces whole-milk ricotta, preferably fresh
1 large egg
1/4 cup basil leaves, chopped, plus more for serving
3/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 (10-ounce) box matzo, preferably egg or salted matzo
1 pound fresh mozzarella, sliced, then torn into bite-size pieces
1/2 cup freshly grated Parmesan

Steps:

  • Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.
  • Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.
  • Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.
  • To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.
  • Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.
  • Repeat matzo, ricotta, tomato sauce, and mozzarella layers.
  • Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.
  • Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 928 milligrams, Sugar 6 grams, TransFat 0 grams

PASSOVER MATZO LASAGNA



Passover Matzo Lasagna image

You won't miss the lasagna noodles in this quick to assemble dairy passover dish. Whole Matzo boards are used in place of the noodles.

Provided by Chef4Six

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 50m

Yield 12

Number Of Ingredients 5

6 matzo sheets
4 eggs, lightly beaten
1 (24 ounce) carton cottage cheese
1 (8 ounce) package shredded mozzarella cheese, divided
1 (28 ounce) jar marinara sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds. Drain. Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.
  • Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 23.2 g, Cholesterol 83.8 mg, Fat 8.9 g, Fiber 1.7 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 636.9 mg, Sugar 6.8 g

MATZO LASAGNA



Matzo Lasagna image

In this untraditional lasagna recipe adjusted to be kosher for Passover, matzo replaces the noodles and fontina cheese subs for ricotta and mozzarella. It's a deliciously different dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

3 tablespoons unsalted butter
3 large onions, thinly sliced (about 8 cups)
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon sugar
1 bunch Swiss chard, leaves only, sliced crosswise 1 inch thick (about 5 cups)
16 ounces whole-milk ricotta cheese (2 cups)
2 large eggs, lightly beaten
5 (6 inch by 6 inch) lightly salted matzoh
1/2 pound fontina cheese, coarsely grated (about 2 1/2 cups)

Steps:

  • Preheat oven to 375 degrees. In a large saute pan over medium-low heat, melt butter. Add onions, 1 teaspoon salt, 1/4 teaspoon pepper, and sugar. Cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
  • Add chard, and cook, scraping up browned bits from the bottom of the pan with a wooden spoon for about 10 seconds. Cover, and cook until chard is wilted, about 3 minutes. Remove from heat, and stir in ricotta, eggs, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Meanwhile, place matzoh in a 9-by-13-inch baking dish. Cover with 6 cups water. Add remaining 1 teaspoon salt. Let stand until soft, about 2 minutes. Drain matzoh; dry baking dish.
  • In the same baking dish, arrange one-third of the drained matzoh in an even layer. It may be necessary to break some of the pieces for even coverage. Spread half the ricotta mixture evenly over the matzoh, and sprinkle with 1/4 cup Fontina. Repeat with remaining matzoh, ricotta mixture, and Fontina, finishing with a layer of matzoh. Sprinkle remaining 2 cups Fontina cheese evenly over the top. Bake until the cheese has melted and is beginning to brown, about 45 minutes.

PASSOVER LASAGNA



Passover Lasagna image

This recipe uses matzah sheets instead of lasagna noodles. Delicious, and it's easy to take the leftovers for lunch the next day (unlike dry matzah for sandwiches!) As an option, add cooked spinach, mushrooms, onions, or peppers.

Provided by Beck943

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 45m

Yield 12

Number Of Ingredients 7

1 (10 ounce) package matzo sheets
1 quart tomato sauce
salt and pepper to taste
1 (8 ounce) package sliced Swiss cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon dried oregano

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano.
  • Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 26.4 g, Cholesterol 30.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 5.6 g, Sodium 606.3 mg, Sugar 4.6 g

MATZOH LASAGNA



Matzoh Lasagna image

Make and share this Matzoh Lasagna recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

4 matzoh boards
1 lb cottage cheese
1 1/4 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon black pepper (optional)
30 -34 ounces of your favorite prepared marinara sauce or 30 -34 ounces tomato sauce

Steps:

  • Grease a pan large enough to fit the one matzoh board.
  • You can use olive oil spray.
  • Place enough sauce to cover the bottom, about 1/2 cup.
  • Place the 1 matzoh board on top.
  • Spread more tomato sauce over the matzoh.
  • Place some cottage cheese on top of the matzoh.
  • Sprinkle with mozzarella and Parmesan cheeses.
  • Repeat steps 3-6 until you have used up all 4 matzohs.
  • End with tomato sauce.
  • Top with the last 1/4 cup of mozzarella and the rest of the Parmesan cheese.
  • Add 1/2 cup water (this may sound gross, do it anyway).
  • Cover with silver foil, and bake at 350 degrees F for 35-40 minutes.

Nutrition Facts : Calories 480.1, Fat 22.8, SaturatedFat 10.4, Cholesterol 62.8, Sodium 1812.8, Carbohydrate 38.3, Fiber 6.3, Sugar 24.8, Protein 29.5

SCACCHI (MEDITERRANEAN PASSOVER "LASAGNA")



Scacchi (Mediterranean Passover

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling.

Provided by Sephardi Kitchen

Categories     Savory Pies

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

8 -10 matzos
1 cup chicken broth or 1 cup stock, warm
3 eggs, beaten with a little broth
1 1/2 lbs ground beef or 1 1/2 lbs lamb
1 onion, chopped
1 -2 garlic clove
1/4 cup fresh parsley, chopped
1/2 teaspoon allspice
1 teaspoon cinnamon
1 cup raisins, soaked in warm water
1 1/2 lbs spinach
1/2 lb button mushroom, sliced
2 medium onions, diced
1/4 cup pine nuts
1/2 teaspoon nutmeg

Steps:

  • Prepare the meat filling. In a medium pan, cook the meat with the onions and a little olive oil until browned, drain off fat. Add the raisins, parsley, allspice and cinnamon, cook for another couple of minutes. Set the meat mixture aside.
  • Now for the vegetable filling! In a little olive oil, cook the onions until translucent, then add the pine nuts and sliced mushrooms, cook for a couple minutes longer. Stir in the spinach (with a bit of water if the spinach isn't frozen) and nutmeg. Cook until the spinach is wilted, set aside.
  • Preheat the oven to 350 degrees, and soak the matzah in the warm broth until slightly softened and flexible.
  • Grease a 9x13" glass pan, and place two soaked matzo in the bottom of the dish, with the edges overlapping slightly.
  • Spread a layer of the meat mixture atop the matzo, followed by more matzo. Add a layer of the vegetables. Continue until the filling runs out, then top the pan with a final soaked matzo layer.
  • Drizzle the beaten egg/chicken broth along the top of the dish.
  • Bake until golden brown on top, about 30-45 minutes. If the top layer of matzo curls up or gets too crispy, you may want to pour a little additional broth over it.

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