Gluten-Free Matzo Lasagna

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!

Gluten-Free Matzo Lasagna

I am so excited to share this recipe which has become a holiday tradition in our home! 

Ingredients we use in this recipe for Passover:

• 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

How to make matzo lasagna

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

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!

You are going to love this matzo lasagna recipe!

Want other Passover favorites? Try these:

• Nanny’s Sweet and Sour Meatballs
• Matzo Lasagna
• Hard Boiled Eggs
• Coconut Macaroons
• Charoset
• Make the Homemade Horseradish or Nanny’s Potted Chicken, both are in my cookbook!

Matzo Lasagna

Servings 6

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

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Ingredients

  

1x2x3x

• 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

• 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.

Notes

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

Nutrition

Calories: 272kcalCarbohydrates: 26.3gProtein: 14.5gFat: 12gSaturated Fat: 6gCholesterol: 66mgSodium: 578mgFiber: 1.6gSugar: 4.3g

Did you make this recipe?

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