Gluten-Free Matzo Lasagna

Matzoh Lasgna {Gluten-free} | Lexi's Clean Kitchen

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!

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

Question of the day: Do you write matzo, matzoh, matza? Seriously, there are so many spellings! I go with matzo!

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

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

Gluten-Free Matzo Lasagna

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen


Gluten-Free Matzo Lasagna - Lexi's Clean Kitchen

Other Items I buy at Stop & Shop: 

Pukka Teas

Bob’s Red Mill Tapioca Flour & Arrowroot Flour

Wholesome Sweeteners

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

Healthade Kombucha

Tuttorosso Canned Tomatoes

Mary’s Gluten-Free Crackers (great to serve with your Passover appetizers)

Mrs. Meyer’s Clean Products

Kerrygold Cheeses

Nature’s Promise Organic Almond Butter

Nature’s Promise Organic Applesauce

…AND MORE! So many fabulous items!

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

You are going to love this recipe, you guys!

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

Matzo Lasagna

Preparation 10 minutes 2017-07-25T00:10:00+00:00 Cook Time 35 minutes 2017-07-25T00:35:00+00:00 Serves 6     adjust servings


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


  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!


This post is sponsored by Stop & Shop. All opinions are always 100% my own!

Nanny’s Sweet and Sour Meatballs

Nanny's Sweet & Sour Meatballs {Paleo-friendly, perfect for passover, low-carb} | Lexi's Clean Kitchen

Nanny’s Sweet and Sour Meatballs are a family staple holiday recipe, made a little bit cleaner! We love this slightly sweetened sauce paired with the gluten-free meatballs for a perfect holiday meal.

Nanny's Sweet and Sour Meatballs | Lexi's Clean Kitchen

Last week I talked a little about Passover and my family. Specifically my nanny (also known as grandma). This little lady (little, like me), is extremely special to me.  She is also a mean cook in the kitchen. I’ve learned many tricks of the trade from her, especially when it comes to Holiday cooking. I also dedicated my cookbook to her! If you’ve made Nanny’s Potted Chicken, you already know how fabulous her cooking is!

When she gave me her Swedish Meatballs and Rolled Cabbage recipe, I knew it was something I wanted to adapt to be a tad cleaner. After a few trial and errors, I’ve made a sauce almost identical to Nanny’s. Note: We used to call these Swedish meatballs in our family, but sweet and sour is way more appropriate!

Nanny's Sweet and Sour Meatballs | Lexi's Clean Kitchen


Nanny's Sweet and Sour Meatballs

Preparation 10 min 2017-07-25T00:10:00+00:00 Cook Time 25 min 2017-07-25T00:25:00+00:00 Serves 6     adjust servings



  • 2 teaspoons oil of choice
  • 1 cup cremini mushrooms, mined
  • 1 28 ounce can tomato sauce
  • 1/2 cup fresh pineapple juice
  • 1/2 cup crushed pineapple
  • 1/2 cup dried cranberries
  • 2 tablespoons honey
  • 1 tablespoon dried minced onion
  • 1 tablespoon garlic powder
  • 1 tablespoon apple cider vinegar
  • A squeeze of lemon juice
  • 1/2 tablespoon fine sea salt, more to taste


  • 1 lb. grass-fed ground beef (*see notes)
  • 2 tablespoon almond flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 egg


  1. Heat oil in a large saucepan over medium-high heat. Add mushrooms and cook for 5 minutes, until they start to caramelize and brown.
  2. Add the rest of the sauce ingredients to the pan and bring to a boil over medium-high heat.
  3. Reduce heat to low and simmer for 15-20 minutes, taste and adjust spices as necessary.
  4. In a bowl, combine meat, almond flour, egg, salt, and pepper. Mix well and roll into balls.
  5. Gently add the meatballs to the simmering sauce. Use a spoon to spoon sauce over meatballs to cover them in the sauce as they cook.
  6. Let simmer over medium-low heat for an additional 15 minutes, or until the meatballs are fully cooked and no pink remains. Serve warm.

Recipe Notes

  • *Nanny uses a blend of half ground chuck and half ground veil in her original recipe.
  • **Nanny's original sauce recipe: 1 can cranberry sauce (whole or jelly), 1 28-ounce can tomato sauce, 1 can Sauce Arturo, a little lemon juice.
  • ***Photos updated March, 2017