Matzo Lasagna (5-Ingredient Passover Dinner)
This cheesy matzo lasagna is a cozy, crowd-pleasing Passover dinner made with just five ingredients. Layers of dipped matzo, marinara, creamy ricotta, and melty mozzarella bake into a bubbly, pasta-like casserole perfect for weeknights or feeding a crowd.
Servings: 8 servings
Calories: 488kcal
Ingredients
- 15 oz Ricotta cheese
- 16 oz Shredded mozzarella
- 2 jars Marinara sauce (24oz jars)
- 1 TB Italian seasoning
- 1 box Plain matzo (about 10–12 sheets)
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
- In a bowl, mix the ricotta and Italian seasoning until combined.
- Fill a shallow dish with about 1 inch of water. Dip each matzo sheet in water for just a few seconds per side, enough to soften slightly but not fall apart.
- Spread a thin layer of marinara on the bottom of the baking dish. Add a layer of dipped matzo, breaking pieces as needed to fit. Spread ricotta over the matzo, sprinkle mozzarella, then spoon sauce over the top. Repeat the layers, finishing with sauce and a generous layer of mozzarella.
- Cover tightly with foil and bake for 30 minutes. Remove foil and bake an additional 5–10 minutes, until bubbly and lightly golden.
- Let rest at least 10 minutes before slicing and serving.
Notes
- Don’t oversoak the matzo. A quick dip keeps it tender without turning mushy.
- Rest before slicing. This helps the layers set for clean pieces.
- Make ahead friendly. Reheats beautifully and tastes even better the next day.
Nutrition
Calories: 488kcal | Carbohydrates: 51g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 401mg | Potassium: 171mg | Fiber: 2g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 0.03mg | Calcium: 414mg | Iron: 2mg
