Matzo Lasagna (5-Ingredient Passover Dinner That Feeds a Crowd)

Every year during Passover, we have matzo lasagna night. Not a "this will do because it's Pesach" dinner - a real, bubbly, cheesy, second-helpings kind of lasagna night.

I make two pans of it, toss a big bright salad, roast some rosemary carrots, and turn my Passover rolls into garlic "bread." People ask to come over. It's cozy, it's loud, and no one misses the pasta.

And the best part? It's just 5 ingredients. A quick dip of matzo, layers of marinara, creamy ricotta, and melty mozzarella, baked at 375°F until golden and bubbling. It feeds a crowd, reheats beautifully, and makes a regular weeknight during Pesach feel like the best dinner of the week.

Key Ingredients

• Matzo - Plain matzo works best here. Don't oversoak it, a quick dip is enough to soften it so it layers like pasta without turning mushy.
• Ricotta - Use full-fat ricotta for the creamiest texture. If Kosher for Passover ricotta is hard to find, small curd cottage cheese works well and bakes up beautifully.
• Mozzarella - Shredded mozzarella gives you that classic stretchy top. Use a generous final layer so it browns nicely after uncovering.
• Marinara Sauce - This is not the time for bland sauce. Since there are only five ingredients, the sauce does a lot of the flavor work. Use one you love.
• Italian Seasoning - A small addition, but it brings the whole dish together. You can also add fresh basil if you have it.

Easy Ways to Change It Up

This 5-ingredient matzo lasagna is perfect as written, but if you want to switch things up during the week, here are a few simple additions that actually work.

• Add fresh spinach. Stir a handful of chopped spinach into the ricotta layer for a little extra green without changing the vibe.
• Layer in roasted vegetables. Roasted zucchini, mushrooms, or broccoli can be tucked between layers if you want to bulk it up.
• Swirl in pesto. A few spoonfuls of homemade pesto layered into the middle gives it an extra punch of flavor which is especially good if you're serving it with pesto salmon.

How to Make Matzo Lasagna (Step-by-Step)

Step 1: Preheat and prep. Preheat your oven to 375°F. Lightly grease an 9x13 baking dish.

Step 2: Mix the ricotta layer. In a bowl, stir together the ricotta and Italian seasoning until smooth and combined.

Step 3: Dip the matzo (quickly). Fill a shallow dish with about 1 inch of water. Dip each sheet of matzo in the water for just a few seconds per side, enough to soften it slightly, not soak it. It should bend, not fall apart.

Step 4: Start layering. Spread a thin layer of marinara on the bottom of the dish.
Add a layer of dipped matzo (break pieces as needed to fit).

Spread ricotta over the matzo, sprinkle mozzarella, then spoon over more sauce. Repeat the layers until you run out, finishing with sauce and a generous layer of mozzarella on top.

Step 5: Bake covered. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake another 5-10 minutes until the cheese is melted, bubbly, and lightly golden. Remove from oven and let the lasagna sit for at least 10-15 minutes before slicing. This helps everything set up so you get clean layers instead of a saucy slide.

Storing & reheating leftover lasagna

While there are normally very few leftovers on lasagna night (especially during Pesach), in the rare case you have leftovers, here's some storage tips:

• Refrigeration: Transfer to an airtight container for up to 5 days.  Or cover the baking dish tightly with foil and put the whole thing in the fridge.
• Reheating: Warm in the microwave for about a minute or reheat a bigger portion covered in the oven at 350°F until heated through.

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