Passover Lasagna

2
Beck943 0

"This recipe uses matzah sheets instead of lasagna noodles. Delicious, and it's easy to take the leftovers for lunch the next day (unlike dry matzah for sandwiches!) As an option, add cooked spinach, mushrooms, onions, or peppers. "

Ingredients

45 m {{adjustedServings}} servings 240 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  2. Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano.
  3. Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

2
  1. 2 Ratings

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Made this using homemade marinara sauce (a tomato sauce with seasonings and red wine) and ricotta instead of the Swiss cheese. I cooked the lasagne covered, removing the foil during the last te...

Very tasteful. I've put lots of tomato sauce and use the cheese I've found regularly here in Argentina and it turn out delicious! Thanks!