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Passover Matzo Lasagna

Passover Matzo Lasagna

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Chef4Six

Chef4Six

You won't miss the lasagna noodles in this quick to assemble dairy passover dish. Whole Matzo boards are used in place of the noodles.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds. Drain. Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.
  3. Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RLK1177
18

RLK1177

4/22/2011

This was a very good Passover lasagna with some minor modifications:) I browned and seasoned a 1 lb. of turkey meat and added that to two jars of sauce. I also seasoned the cheese mixture with basil, oregano, salt, and pepper. It came out more beautiful than a traditional lasagna. I will definitely be making this for future. Thank you for providing a base recipe!

Sue Vire
16

Sue Vire

4/12/2010

Love this recipe. The result was a cheesy, vegetarian dish which everyone enjoyed. I did not have 4 eggs in the house so I used 3/4 cup of egg replacement. Also had only a 16 oz. carton of cottage cheese into which I mixed the leftover ricotta cheese (about 1/2 cup or 4 oz), I had on hand. I also used 7 Matzo sheets instead of 6 to make sure I covered all the layers. I wish I had taken a picture because it looked so good when it came out of the oven. Tasted even better after sitting for a bit.

jesse
9

jesse

4/5/2010

your directions are not very specific????

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