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
- 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
- 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).
- Reduce oven to 350oF and line a 9″ x 13″ baking pan with tinfoil.
- In a medium mixing bowl, combine the ricotta and spinach. Mix well and season with salt and pepper to taste.
- Coat the bottom of the pan with a layer of tomato sauce.
- 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.
- 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.
- Top the second layer with the last 1 1/2 to 2 matzos, the remaining tomato sauce, and mozzarella. Season with basil and oregano.
- Cover with foil and bake 45 minutes. Uncover and bake and additional 15 minutes. Serve hot.
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?