Easy Passover Lasagna

Easy Passover Lasagna

2 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Weekend Cook
Recipe by  Weekend Cook

“This is a 'dairy' main meal for Passover that re-heats well. Even the pickiest eaters love this recipe. Vegetables like mushrooms, zucchini, and peppers may be added; steam them al dente first and add to layers. Italian cheese blend can be used in place of mozzarella if desired.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat ricotta cheese and eggs together in a bowl.
  3. Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
  4. Spread a thin layer of marinara sauce in the bottom of a deep 11x15-inch baking dish; top with a layer of moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread a layer of ricotta mixture over matzah mixture. Sprinkle mozzarella cheese over ricotta mixture layer. Repeat layering with remaining ingredients, ending with a layer of matzah, marinara, and mozzarella cheese, respectively.
  5. Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.

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Reviews (2)

Rate This Recipe
z
1

z

This was easy to make, I added dried basil and oregano on the top, cooked it longer, and only used 1.5 jars of marinara, and extra mozzarella for the top. Delish!

Alilynne
1

Alilynne

I made this recipe for second night of seder as an alternative to Salmon which I also served. It was so easy to make. I stir fried some mixed peppers and added to the layers. I only used 2 jars of marinara sauce, which was enough. Next time I may add spinach to the ricotta which I think would also be very nice. My guests absolutely loved it, you would never have known it was made with matzo.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 683 cal
  • 34%
  • Fat
  • 29.5 g
  • 45%
  • Carbs
  • 62.9 g
  • 20%
  • Protein
  • 40.1 g
  • 80%
  • Cholesterol
  • 152 mg
  • 51%
  • Sodium
  • 1784 mg
  • 71%

Based on a 2,000 calorie diet

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