Vegetable Matzo Lasagna

Even though Passover is over, I wanted to post this great recipe for matzo lasagna that I made last weekend. Growing up my mother made matzo pizza, matzo kugel, and lots of other dishes using matzo meal, but matzo lasagna wasn’t something I had ever tried – until now! My sister shared this recipe with me, but I tweaked it a bit.

Vegetable Matzo Lasagna  passover lasagna
Serves 9

Ingredients: 
  • 2 bell peppers, diced
  • 4 ounces white mushrooms, diced
  • 1 15-ounce container part-skim ricotta cheese
  • 1 10-ounce box frozen spinach, defrosted and drained well
  • Salt and pepper, to taste
  • 4-6 square matzo, slightly wet but not falling apart
  • 1 26-ounce jar tomato sauce
  • 16 ounces mozzarella cheese, shredded
  • Dried basil and oregano, to taste
Directions: 
  1. Preheat oven to400oF. Spread diced peppers and mushrooms on a foil-lined baking sheet and roast for 15-20 minutes, until soft. (You can also saute the vegetables if you prefer).
  2. Reduce oven to 350oF and line a 9″ x 13″ baking pan with tinfoil.
  3. In a medium mixing bowl, combine the ricotta and spinach. Mix well and season with salt and pepper to taste.
  4. Coat the bottom of the pan with a layer of tomato sauce.
  5. Place 1 1/2 to 2 matzos in the pan and top with half of the ricotta and spinach mixture, a layer of vegetables, 1/3 of the jar of sauce, and a layer of mozzarella cheese. Season with basil and oregano.
  6. Repeat step 4 with another 1 1/2 to 2 matzos, the remaining ricotta and spinach mixture, the remaining vegetables, 1/3 of the tomato sauce, and mozzarella. Season with basil and oregano.
  7. Top the second layer with the last 1 1/2 to 2 matzos, the remaining tomato sauce, and mozzarella. Season with basil and oregano.
  8. Cover with foil and bake 45 minutes. Uncover and bake and additional 15 minutes. Serve hot.

vegetable lasagna

Despite some apprehension (mostly from my husband) about making lasagna with matzo, this came out really great! Personally, I couldn’t even tell there was matzo in it.

Have you ever made lasagna without noodles?

6 responses to “Vegetable Matzo Lasagna

  1. want recipe

  2. I also loved matzah lasagna this passover. Once the matzah soaks in all the sauce, I almost couldn’t tell it wasn’t a noodle – and I definitely couldn’t tell it was matzah! I have so much matzah left from the holiday, that I’m actually debating making lasagna with matzah in the coming weeks. Thanks for sharing this recipe!

    • nutritioulicious

      I felt the same way! While I loved it and it tasted great, I’m not sure how it would go over in my house to make it after Passover! Matzo never tastes as good once the holiday is over.

  3. My concern was the matzo getting soggy, but I see it just sort of absorbs the flavors around it. This one will await my attention in my Pesach recipe box.

    • nutritioulicious

      The matzo definitely gets soggy, but that’s just like noodles, so it works out great. I’m telling you, I couldn’t even tell there was matzo in there!

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