“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. ” - by Beck943
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch lasagna
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- 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.
- Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.
Nutrition
Amount Per Serving (12 total)
- Calories
- 240 cal
- 12%
- Fat
- 8.9 g
- 14%
- Carbs
- 26.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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 ten minu..." See moretes of cooking and then browning the top under the broiler in order to develop a few crispy bits for texture contrast. Flavour was bland and the matzoh mushy, although an acceptable lasagna substitute for use during Passover. When I it make again, I want to try including caramellized onion for a richer flavour and mushrooms to give one's teeth something to bite into. Garlic and a layer of fresh leaf basil wouldn't hurt either. I'd also consider adding pine nuts for texture. I think this recipe has potential, but needs further refinement in order to make it something really special."
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