This Matzo Lasagna recipe really is perfect for Passover! It's a dairy alternative to traditional meat lasagna, layered with creamy cheeses, sautéed vegetables, and hearty mushrooms that mimic the texture of meat. It's a kosher-for-Passover crowd-pleaser the whole family will love. Whether you're planning a festive meal or just want something warm and cheesy during the holiday, this matzo-based lasagna is a delicious way to celebrate tradition with a modern twist.
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Reasons to love the recipe
- Perfect for Passover: Like these Passover Salmon Deviled Eggs, this recipe is completely kosher for Passover.
- It's Hearty: Layers of creamy cheese, savory mushrooms, and tender matzo. It's a filling, comfort-food-style dish.
- Meatless but Meaty: Finely chopped mushrooms mimic the texture of ground meat for a satisfying bite without using meat.
- It's Kid-Friendly: Just like in the Empanada Caprese recipe, mild flavors and cheesy goodness make this dish a hit with all ages.
- Make-Ahead Friendly: The dish can be assembled ahead of time and baked just before serving.
Ingredients
If you follow a strict kosher diet, always look for a hechsher (kosher certification) on packaged ingredients:
- Matzo: Replaces pasta in this lasagna and softens when layered with sauce, making a tender, noodle-like texture.
- The Cheese Layer: We'll use a ricotta, Parmesan, and cottage cheese trio. It creates a creamy, melty, slightly salty, and tangy filling. Ricotta and cottage cheese give a rich, soft texture.
- Egg: The egg is optional, but it's a helpful binder in the cheese mixture. It gives the filling structure and helps everything hold together when sliced.
- The Vegetable Layer: Mushrooms, Swiss chard, and carrots mixture brings texture, nutrition, and beautiful color to the lasagna. Mushrooms are finely chopped and sautéed to make them look like ground meat.
- Coconut Aminos: Coconut aminos is a soy sauce alternative that’s naturally gluten-free and kosher for Passover. It adds a subtle umami depth to the mushroom mixture.
- Marinara Sauce: Use a Passover-friendly marinara sauce to bring acidity, moisture, and flavor to the lasagna. It balances the creaminess of the cheese and the earthiness of the mushrooms.
***see the recipe card at the end of this post for the full list of ingredients and quantities
Substitutions and variations
- Cheese: If you don't have cottage cheese, you can use ricotta only. For a dairy-free option, use non-dairy ricotta-style cheese and shredded plant-based mozzarella
- Swiss Chard: You can also use spinach, kale, or try sautéed zucchini, or eggplant, amd/or bell peppers, like we use in this Savory Matzo Kugel.
- Other Sauce Options: Use a homemade Passover-friendly tomato sauce or even a creamy béchamel-style sauce made with Passover ingredients for a white lasagna twist.
- Add Extra Flavor: Add crumbled feta or goat cheese to the filling for a tangy twist. Or, add a sprinkle of garlic powder, onion powder, or a pinch of nutmeg to your cheese mixture.
Preparation
STEP 1: Prepare the vegetable layer
Heat olive oil in a skillet. Add onion, garlic, and carrot, and sauté 2-3 minutes. Stir in mushrooms and cook until browned and the moisture is gone. Add coconut aminos, dried basil, salt, and pepper. Stir in chopped Swiss chard until wilted. Set aside.
STEP 2: Prepare the cheese filling
In a medium bowl, combine the ricotta cheese, cottage cheese, Parmesan, egg (if using, optional), and some salt and pepper.
STEP 3: Preheat oven & assemble lasagna
Preheat the oven to 375°F (190°C) and grease a baking dish, or line it with parchment paper. Layer 1: Spread a bit of marinara in the dish and top with 2 matzo sheets side by side. Spread ⅓ of the cheese mixture on top, then ⅓ of the veggie mixture, then ⅓ of the sauce, and sprinkle with ⅓ of the mozzarella cheese over the top. Repeat this for the second layer and the third and final layer.
STEP 4: Bake
Lightly cover with foil and bake in the preheated oven for 30 minutes. Uncover and bake another 10–15 minutes, or until the cheese on top is bubbling and golden. Let the lasagna cool for 10 minutes before slicing and serving.
Top Tips for a matzo lasagna recipe that's perfect for Passover!
- You can also briefly soak each sheet of matzo in warm water or milk (about 20–30 seconds). You want it pliable, not soggy. I tried both ways, and personally prefer not to presoak, it turns out great as it is. But you do have the option!
- Fully cook the mushroom and vegetable mixture to remove excess moisture and bring out the rich, savory flavors. This helps avoid a watery lasagna.
- Matzo absorbs moisture more than pasta, so be generous with your marinara sauce to keep the layers soft and flavorful.
- Don't forget to let the lasagna rest for at least 10–15 minutes after baking. This allows the layers to set and makes slicing easier.
- You can also assemble the lasagna a day in advance and refrigerate. Bake fresh before serving, or reheat if fully baked. It also freezes beautifully!
Frequently Asked Questions
Ricotta gives lasagna a smooth, creamy texture and rich flavor, and cottage cheese is lighter and slightly tangy. Many people enjoy combining both for the perfect balance of creaminess and structure. Either option works well in matzo lasagna, it's all about personal preference!
Yes, matzo lasagna freezes well, either before or after baking. Just wrap it tightly in foil or an airtight container, and reheat in the oven until warmed through.
The best bottom layer for lasagna is a thin spread of sauce! Just enough to coat the bottom of the dish. This prevents the matzo from sticking and helps the bottom layer cook evenly and stay moist.
Serving suggestions
Serve the Matzo Lasagna with a simple green salad like this Arugula and Spinach Salad to lighten up the rich lasagna. You can begin the meal with a warm bowl of matzo ball soup or a light Cauliflower and Pumpkin Soup, using only ingredients that are certified kosher for Passover, if you follow a strict kosher diet. Add color and flavor with these Healthy Turmeric Oven Roasted Vegetables or Roasted Eggplant and Sweet Potatoes (just substitute the crispy onions since they are not kosher for Passover). And, as a final touch, pair with a dry red Passover wine like Cabernet Sauvignon or a white like Sauvignon Blanc.
Other related recipes
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Recipe
Matzo Lasagna Recipe – Perfect for Passover
Ingredients
For the vegetable layer:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 carrot grated
- 10 oz. button mushrooms (300 gm) finely chopped
- 1 teaspoon coconut aminos
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
- ½ teaspoon dried basil optional
- 1 bunch Swiss chard stems removed, leaves chopped
For the cheese layer:
- 1 ½ cups ricotta cheese
- 1 cup cottage cheese
- ¼ cup Parmesan cheese grated
- 1 egg optional
- ⅛ teaspoon salt or a pinch
- ⅛ teaspoon ground black pepper or a pinch
Other ingredients:
- 6 sheets matzo
- 2 ½ cups marinara sauce ensure it’s kosher for Passover
- 2 cups mozzarella cheese shredded
Instructions
Prepare the vegetable layer:
- Heat olive oil in a skillet over medium-high heat. Add onion, garlic, and carrot, and sauté for 2–3 minutes.1 tablespoon olive oil, 1 small onion, 2 garlic cloves, 1 carrot
- Stir in mushrooms and cook until they're browned and any moisture released from the mushrooms is cooked out, about 7–10 minutes.10 oz. button mushrooms
- Stir in coconut aminos, salt, pepper, and dried basil. Add in chopped Swiss chard and cook for 2 more minutes, until the chard has wilted. Set aside.1 teaspoon coconut aminos, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon dried basil, 1 bunch Swiss chard
Prepare the cheese mixture:
- Add ricotta, cottage cheese, Parmesan cheese, egg (if using), salt, and pepper to a medium mixing bowl and mix well until all ingredients are well combined.1 ½ cups ricotta cheese, 1 cup cottage cheese, ¼ cup Parmesan cheese, 1 egg, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper
Preheat oven:
- Preheat the oven to 375°F (190°C) and grease a baking dish, or line it with parchment paper.
- Assemble the lasagna and bake:
- Spread a thin layer of marinara sauce over the bottom of your baking dish. Place 2 sheets of matzo side by side to cover the bottom. Spread ⅓ of the cheese mixture over the matzo, followed by ⅓ of the vegetable mixture, then ⅓ of the marinara sauce. Sprinkle ⅓ of the mozzarella on top. Repeat this process for the second and third layers, finishing with the remaining mozzarella on top.6 sheets matzo, 2 ½ cups marinara sauce, 2 cups mozzarella cheese
- Lightly cover with foil and bake in the preheated oven for 30 minutes. Uncover and bake another 10 - 15 minutes, or until the cheese on top is bubbling and golden. Let the lasagna cool for 10 minutes before slicing and serving.
Notes
- You can also briefly soak each sheet of matzo in warm water or milk (about 20–30 seconds). You want it pliable, not soggy. I tried both ways, and personally prefer not to presoak, it turns out great as it is. But you do have the option!
- Fully cook the mushroom and vegetable mixture to remove excess moisture and bring out the rich, savory flavors. This helps avoid a watery lasagna.
- Matzo absorbs moisture more than pasta, so be generous with your marinara sauce to keep the layers soft and flavorful.
- Don't forget to let the lasagna rest for at least 10–15 minutes after baking. This allows the layers to set and makes slicing easier.
- You can also assemble the lasagna a day in advance and refrigerate. Bake fresh before serving, or reheat if fully baked. It also freezes beautifully!
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