Passover Matzo Lasagna
A comforting, layered holiday casserole that transforms traditional matzo into a savory, cheesy family-favorite lasagna.
Ingredients
- •6 sheets matzo
- •2 cups warm water
- •2 cups ricotta cheese
- •1 large egg
- •1/4 cup grated Parmesan cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •3 cups marinara sauce
- •2.5 cups shredded mozzarella cheese
- •1 tablespoon fresh basil, chopped (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- 2
Briefly dip each sheet of matzo into warm water for about 10 to 15 seconds until slightly softened, then lay them on a clean kitchen towel to make them pliable without breaking completely.
- 3
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, kosher salt, and black pepper until smooth and well blended.
- 4
Spread a thin layer of marinara sauce across the bottom of the prepared baking dish.
- 5
Arrange softened matzo sheets to cover the bottom of the dish, breaking them to fit as needed.
- 6
Spread one-third of the ricotta mixture evenly over the matzo layer, top with another thin layer of marinara sauce, and sprinkle with a generous handful of shredded mozzarella cheese.
- 7
Repeat the layers twice more (matzo, ricotta, sauce, mozzarella), finishing with a final layer of matzo topped with the remaining sauce and a heavy blanket of mozzarella cheese.
- 8
Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
- 9
Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top.
- 10
Let the lasagna rest for 10 minutes before slicing and serving, garnishing with fresh chopped basil if desired.
💡 Chef tips
- Do not soak the matzo for too long in the water, or it will become too mushy to handle.
- You can assemble this lasagna a few hours in advance, cover and refrigerate it, then just add 10 minutes to the covered baking time.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven or microwave.
✅ How it should turn out
The finished matzo lasagna should be bubbling and golden on top with tender, lasagna-like layers that hold their shape when sliced, offering a rich, cheesy, and tomato-forward flavor.