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Matzo Lasagna

Preparation 10 minutes 2017-06-23T00:10:00+00:00 Cook Time 35 minutes 2017-06-23T00:35:00+00:00 Serves 6     adjust servings

Ingredients

Ricotta mixture

  • 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

Everything Else

  • 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

Instructions

  1. Preheat oven to 350°F and lightly grease an 8x8 inch pan, or a pan large enough to fit the your matzoh board.
  2. Layer 1: Place enough sauce to cover the bottom, about 1/3 cup.
  3. 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.
  4. Layer 3: Spread more tomato sauce over the matzoh (1/4 cup).
  5. Layer 4: Spread the ricotta mixture. If adding sautéed veggies, add after this layer.
  6. Layer 5: Sprinkle with mozzarella cheese.
  7. Repeat steps 3-6 until you have filled up your baking dish to the top.
  8. End with tomato sauce then top with the remaining mozzarella.
  9. Cover and bake for 40 minutes until cheese is melted and bubbling.

Recipe Notes

  • *You do not need to soak the matzoh prior to baking or assembling this recipe!