Passover Matzo Lasagna8 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“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.” - by Chef4Six
Original recipe yields 1 - 9x13 inch pan
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.
Amount Per Serving (12 total)
- 242 cal
- 8.9 g
- 23.2 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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..." See more, 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!"
"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 ..." See morecheese 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."
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