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!

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

Gluten-Free Matzo Lasagna

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

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

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

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

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!

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 matzo lasagna recipe!

Want other Passover favorites? Try these:

Matzo Lasagna

Prep Time 10 minutes Cook Time 35 minutes Total Time 0:45 Yields 6


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

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