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Easy Passover Lasagna Recipe

Recipe by: Weekend Cook

"This is a 'dairy' main meal for Passover that re-heats well. Even the pickiest eaters love this recipe. Vegetables like mushrooms, zucchini, and peppers may be added; steam them al dente first and add to layers. Italian cheese blend can be used in place of mozzarella if desired."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Beat ricotta cheese and eggs together in a bowl.
  • 3Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
  • 4Spread a thin layer of marinara sauce in the bottom of a deep 11x15-inch baking dish; top with a layer of moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread a layer of ricotta mixture over matzah mixture. Sprinkle mozzarella cheese over ricotta mixture layer. Repeat layering with remaining ingredients, ending with a layer of matzah, marinara, and mozzarella cheese, respectively.
  • 5Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.
Ingredients
  • 10 servings
  • 683 cals
  • 28 ounces ricotta cheese
  • 3 eggs
  • 8 matzah sheets, or more as needed
  • 3 (32 ounce) jars marinara sauce (such as Classico® Tomato and Basil)
  • 2 (16 ounce) packages shredded mozzarella cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    683
    34%
  • Fat:
    29.5
    45%
  • Carbs:
    62.9
    20%
  • Protein:
    40.1
    80%
  • Cholesterol:
    144
    48%

Based on a 2,000 calorie diet

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