This Gluten-Free Matzo Lasagna is my family favorite Passover recipe! It’s a hit year after year, because it mimics real lasagna noodles so perfectly! Add in veggies of choice or leave as is, for the perfect Passover matzo lasagna!
I am so excited to partner with my friends at Stop & Shop today to bring you this recipe which has become a holiday tradition in our home! Stop & Shop has a fantastic Passover product selection with tons of variety (kosher, organic, grain-free, and gluten free) at great prices! I get so many amazing items there, for Passover and for my cooking in general, so I am extra excited to share some of my favorite items that they carry!
Question of the day: Do you write matzo, matzoh, matza? Seriously, there are so many spellings! I go with matzo!
In this Recipe for Passover from Stop & Shop:
Yahuda Gluten-Free Matzo (or Matzo of choice)
Rao’s Marinara Sauce (bonus: there is no added sugar to this sauce!)
Simply Organic Spices (Italian Seasoning, Garlic Granules, & Red Pepper Flakes)
Fresh Organic Basil
Organic Spinach & Mushrooms
8×8-Inch Square Baking Pan
Other Items I buy at Stop & Shop:
Bob’s Red Mill Tapioca Flour & Arrowroot Flour
Let’s Do Organic Shredded Coconut (a must for my Passover Coconut Macaroons)
Coombs Maple Syrup
Nutiva Coconut Flour
Wild Friends Nut Butter
Organic Valley Ghee
Maple Hill Creamery Grass-Fed Greek Yogurt
Tuttorosso Canned Tomatoes
Mary’s Gluten-Free Crackers (great to serve with your Passover appetizers)
Mrs. Meyer’s Clean Products
Nature’s Promise Organic Almond Butter
Nature’s Promise Organic Applesauce
…AND MORE! So many fabulous items!
You are going to love this recipe, you guys!
- 2 cups ricotta cheese
- 1 egg, whisked
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 box gluten-free matzo
- 1 jar marinara sauce, of choice
- 2 cups shredded mozzarella cheese, more as desired/needed
- Optional: 2 cups fresh spinach, sautéed
- Optional: 1 cup sliced mushrooms, sautéed
- Preheat oven to 350°F and lightly grease an 8x8 inch pan, or a pan large enough to fit the your matzoh board.
- Layer 1: Place enough sauce to cover the bottom, about 1/3 cup.
- Layer 2: Place the 1 matzoh board on top. You'll use 1 for an 8x8 inch pan, or use 1 1/2 or 2, depending on how big your baking pan is.
- Layer 3: Spread more tomato sauce over the matzoh (1/4 cup).
- Layer 4: Spread the ricotta mixture. If adding sautéed veggies, add after this layer.
- Layer 5: Sprinkle with mozzarella cheese.
- Repeat steps 3-6 until you have filled up your baking dish to the top.
- End with tomato sauce then top with the remaining mozzarella.
- Cover and bake for 40 minutes until cheese is melted and bubbling.
- *You do not need to soak the matzoh prior to baking or assembling this recipe!
This post is sponsored by Stop & Shop. All opinions are always 100% my own!
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