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Matzo Lasagna

Prep Time10 minutes
Cook Time35 minutes
Servings: 6

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 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: 272kcal | Carbohydrates: 26.3g | Protein: 14.5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 578mg | Fiber: 1.6g | Sugar: 4.3g