This is a home that loves pasta. And Passover is a time where we don't eat pasta. So what's a busy mom to do? Lean in to matzo for sure and make the most delicious craveable Matzo Lasagna there ever was. With just 5 ingredients, this comforting classic is one I dream of all year long. Right up there with my spinach ravioli bake and Baked Spinach Artichoke Pasta, this is a "pasta" dish not to be missed.
Matzo may not be pasta, but when it's layered with rich marinara, plenty of cheese, and a luscious ricotta mixture, it transforms into something just as satisfying. The crispy edges, the gooey center, and the way it soaks up all the delicious marinara sauce-this is the kind of Passover-friendly comfort food that makes skipping pasta for a week a little bit easier. And, even for busy families, it's simple enough to make on a busy weeknight.
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Ingredients
- Ricotta: If you can't find Kosher for Passover ricotta, whipped cottage cheese or small curd cottage cheese is an easy substitution.
- Shredded Cheese: Mozzarella is classic and is easily found during Passover. You can use any other shredded cheese you like.
- Pasta Sauce: We typically have Gefen Marinara sauce on hand during Passover, but I also like to mix in another flavor like Tomato Basil or Spicy Marinara depending on the crowd.
How to make matzo lasagna
- Mix the Ricotta: Combine ricotta and Italian seasoning.
- Prepare the Matzo: Briefly soak the matzo to soften it. It's easiest to get an 8x8" pan out and fill it with about 1" of water. Then just dip each piece of matzo into the water as you are layering the lasagna.
- Layer the Lasagna: Alternate matzo, sauce, ricotta mixture, and mozzarella.
- Bake to Perfection: Cover and bake until bubbly, then uncover to brown the cheese.
- Let It Rest & Serve: Allow to cool slightly before slicing.
🔥Hot Tip
When I make a matzo lasagna, I never make just one. I typically double the recipe and invite some friends over for a really easy and fun dinner. Once you are in the groove of layering, you might as well serve a lot of people!
Make it a meal
While the lasagna alone is a meal, I like to serve it with a big salad with lemon vinaigrette. If I really need to serve a crowd, I'll also make pesto salmon and some roasted broccoli. Put out a plate of Kosher for Passover brownies and Passover Chocolate Chip Cookies with a fruit tray and dinner is done!
Matzo Lasagna Additions
One of the best parts is that you can totally customize this lasagna. If you like a white lasagna, follow the method and change up the ingredients. If you want to add meat, go for it, if you want to use dairy free cheese you can!
It's adaptable, delicious and so simple to make! And, while we often stick to the classic recipe, here are a few things we've played with over the years.
- Add Roasted Garlic: Roast up a few heads of garlic and put the softened cloves into the potato mixture before baking.
- Add Herbs: Fresh basil is a great addition to the lasagna and you can both mix chopped fresh leaves into the ricotta mix and sprinkle on the top.
- Add Pesto: Add a dollop of homemade pesto to a few of the layers as your building your lasagna for a pop of basil goodness.
- Add Vegetables: You can bulk up the matzo lasagna with roasted veggies (like broccoli, zucchini or even eggplant) or with fresh spinach or sliced mushrooms added into the ricotta layer.
Storing & reheating leftovers
While there are normally very few leftovers on lasagna night (especially during Pesach), in that case that you have some leftover, here's some storage tips:
- Refrigeration: Store in an airtight container for up to 5 days. Or cover the baking dish tightly with foil
- Reheating: Warm in the microwave for about a minute or reheat a bigger portion covered in the oven at 350°F until heated through.
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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Other Simple Kosher for Passover Recipes
📖 Recipe
Matzo Lasagna (Just 6-Ingredients)
Ingredients
- 15 oz Ricotta Cheese
- 16 oz Shredded Mozzarella
- 2 jars Pasta Sauce
- 1 TB Italian Seasoning
- 1 lb Matzo (typically one box)
Instructions
- Preheat the oven to 375℉. Spray a 9x13 casserole dish with cooking spray.
- Mix the Ricotta: (n a small ball, combine the ricotta cheese and Italian seasoning.
- Prepare the Matzo: Briefly soak the matzo to soften it. I do this in an 8x8" pan filled with about 1" of water. Soak each sheet for a few seconds before using it as a layer in your lasagna.
- Layer the Lasagna: Alternate matzo, sauce, ricotta mixture, and mozzarella. It's okay if the pasta sauce and ricotta mixture blend together when you are spreading out the layers.
- Bake: Cover and bake until bubbly about 25 minutes, then uncover and broil for 2-3 minutes to get a nice golden brown top. Remove from the oven and let it rest about 5 minutes before servings
Marni Katz says
I highly suggest adding this recipe to your Passover meal plan. It was so easy and real crowd pleaser
Kingston Beth says
It sounds delicious! How long does it bake? It says until “bubbly” but what’s the timing? Thank you.
Marni Katz says
So sorry I didn't put the time in the directions. I typically bake it about 20-25 minutes before broiling. Changing the directions now 🙂