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This Matzo Lasagna is one of those recipes that makes Passover feel extra special. It has all the cozy, comforting flavors of classic lasagna, rich tomato sauce, creamy ricotta, and melty mozzarella, but uses gluten free matzo in place of traditional noodles.
The result? A simple, satisfying holiday dish that feels familiar and festive at the same time. It’s become a staple in our home during Passover and one we look forward to making year after year.
Why You’ll Love This Matzo Lasagna
Whether you serve it for a holiday dinner or a casual weeknight meal, this matzo lasagna is hearty, easy to assemble, and always a crowd favorite.
Passover cooking can sometimes feel limiting, but recipes like this make it easy to still enjoy comforting favorites.
This matzo lasagna:
- Feels like classic lasagna, just Passover-friendly
- Is easy to assemble with simple layers
- Uses minimal ingredients but delivers big flavor
- Is customizable with veggies or protein
- Makes great leftovers
It’s one of those dishes that everyone, kids and adults alike, looks forward to every year. I can promise you that!
Ingredients and Notes
Scroll down for the full recipe card with exact measurements.
Ricotta Layer
- Ricotta cheese: Creates that creamy lasagna-style layer.
- Egg: Helps bind the ricotta so the layers hold together when sliced.
- Italian seasoning & garlic powder: Add classic Italian flavor.
- Sea salt and black pepper: Balance the richness of the cheeses.
The Layers
- Matzo boards: These replace traditional lasagna noodles and soften as they bake with the sauce.
- Marinara sauce: Use your favorite clean-ingredient store-bought or homemade sauce.
- Mozzarella cheese: Adds melty, golden cheesy goodness to every layer.
Optional Vegetables
- Fresh spinach
- Sautéed mushrooms
Both add great flavor and nutrition, but the recipe works perfectly even without them.
How to Make Matzo Lasagna
1. Prep the oven and pan: Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.
2. Make the ricotta mixture: In a medium bowl, combine: ricotta, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until smooth.
3. Start the layers: Spread a thin layer of marinara sauce on the bottom of the baking dish.
4. Add the matzo: Place a matzo board on top of the sauce.
5. Build the lasagna: Add the following layers in this order: marinara sauce, ricotta mixture, sautéed vegetables (if using), and mozzarella cheese.
6. Repeat the layers: Continue layering matzo, sauce, ricotta, veggies, and mozzarella until the dish is full.
7. Finish with cheese: Top the final layer with marinara sauce and plenty of mozzarella.
8. Bake: Cover and bake for about 40 minutes, until the cheese is melted and bubbly.
9. Rest: Let the lasagna rest for 10 minutes before slicing so the layers set properly.
Tips for the Best Matzo Lasagna
Don’t soak the matzo beforehand. It softens perfectly as it bakes with the sauce.
Use enough sauce. This ensures the matzo becomes tender rather than dry.
Let it rest before serving so the layers stay intact when sliced.
Use a smaller pan, like an 8×8 dish, for the best layering.
Possible Variations
This recipe is very flexible and easy to adapt.
Add protein: Layer in cooked ground turkey, beef, or Italian sausage.
Add more vegetables: Try zucchini, kale, roasted eggplant, or bell peppers.
Make it dairy-free: Use dairy-free ricotta and mozzarella alternatives.
Add fresh herbs: Fresh basil or parsley on top adds a bright finishing touch.
Serving Suggestions
Serve this matzo lasagna with simple sides like:
- A crisp green salad
- Roasted vegetables
- Air-fried vegetables
- Garlic sautéed greens
This Matzo Lasagna is hearty enough to be the centerpiece of your Passover dinner.
How to Store
Refrigerator:
Store leftovers in an airtight container for 3–4 days.
Reheat:
Warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until heated through.
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
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
- Preheat oven to 350°F and lightly grease an 8×8 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 8×8 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
This post is sponsored by Stop & Shop. All opinions are always 100% my own!
Lexi, I made your GF lasagna today for my Passover Sedar and it was a big hit. Everyone loved it. I will definitely make it again. Thank you.
I make this year round for my nephews who have celiac. I thought it may be mushy, but instead it’s better than any other lasagne recipe I’ve used. I make it ahead a lot & it freezes well too!
Many Thanks!
What a genius way to use matzo! And it looks crazy delish too 😉
Thank you for a great recipe!!! Passover is around the corner and that recipe gives us another delicious option to enjoy the holiday. Thanks for sharing:)