Passover Matzoh Lasagna

April 8, 2012

This past Friday marked the start of the Jewish holiday of Passover. I felt the need to whip up something new and Passover-friendly for the Passover/Easter dinner party I was attending over the weekend. In the past, I've never really tackled a Passover main dish, and I'll be the first to say I'm not a huge fan of matzoh. I find it bland and texturally boring but I figured there had to be a way to make these boards tasty.

I came across a recipe for veggie lasagna on Pinterest of all places. I typically find recipes to try in magazines and food blogs, but Pinterest is a great resource for recipes and is extremely easy to view and search.

This recipe is not only Passover-friendly, but also vegetarian-friendly. Instead of noodles, you use boards of matzoh that have been soaked in water. The key to the perfect consistency for your matzoh is to only leave the matzoh in water for about one minute. Anything longer and you'll end up with a mushy mess! 

This recipe was quick and easy to prepare in advance and tasty! The lasagna was a hit at the dinner party and I couldn't even tell there was matzoh in place of the noodles. Enjoy!

Soak the matzoh boards in water for about 1 minute. I used a brownie pan

Empty one pound of ricotta cheese into a bowl

Add one tablespoon oregano

Add one tablespoon garlic powder

Stir in two cups or more of chopped spinach

Add 1/4 cup of mozzarella and 1/4 cup parmesan cheese

Place two of the soaked matzoh boards on the bottom of your baking dish

Add a layer of your favorite marinara sauce

Spread 1/3 of the cheese and spinach mixture on top of the sauce

Keep layering matzoh, sauce and cheese, ensuring you end with matzo and sauce on top

Sprinkle remaining mozzarella and parmesan cheese on top and bake for 30 minutes at 350 F.

Check out those yummy matzoh layers!

You can never have too much cheese!


Spinach Matzoh Lasagna

9 pieces matzoh, softened in warm water
1 jar of your favorite marinara sauce
1 pound ricotta cheese, part skim if possible
2 cups (or more) of spinach (I used the frozen chopped kind)
1 tablespoon oregano
1 tablespoon garlic powder
1/2 cup parmesan cheese
1 cup mozzarella cheese

1. Put the ricotta in a bowl and mix with the spinach, spices, 1/4 cup of the parmesan and 1/4 cup of the mozzarella.

2. Cover the bottom of a baking pan with two matzoh boards. Cover with some of the sauce. Cover sauce with 1/3 of the cheese/spinach mixture.

3. Put two more matzoh boards on top of the cheese and continue the process until all is used up making sure that top of lasagna is matzoh and some sauce.

4. On the top, spread the remaining mozzarella cheese and parmesan cheese.

5. Bake at 350 for about 30 minutes or until cooked through.



  1. This is the second year I've used this for our third night of Pesach. Thank you for a delicious meal after the Seder's end.

    1. Hi Amara! That's wonderful! So glad to hear you love the recipe, Happy Passover!

  2. Making your matzo lasagne tonight !
    My maiden name was "Topp" and my nickname was Topper, so its a sign!


  3. Can this be made ahead? do you cook it and reheat or prepare then cook the next day?

    1. I would recommend making and heating the same day, but it does reheat well. The recipe does not take too long to prepare.


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