Matzo Lasagna Recipe – Perfect for Passover
This Matzo Lasagna recipe 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!
Servings: 6
Calories: 362kcal
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!
Nutrition
Calories: 362kcal | Carbohydrates: 16g | Protein: 26g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 97mg | Sodium: 1238mg | Potassium: 845mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5850IU | Vitamin C: 25mg | Calcium: 451mg | Iron: 3mg