This is a "dairy" main meal for Passover that reheats well. Even the pickiest eaters love this easy lasagna recipe. Vegetables like mushrooms, zucchini, and peppers can be added; steam them al dente first and add them to the layers. Italian cheese blend can be used in place of mozzarella if desired.
Ingredients
- 28 ounces ricotta cheese
- 3 large eggs
- 8 matzahs (matzo) sheets , or more as needed
- 3 jars marinara sauce , 32 ounce
- 2 packages shredded mozzarella cheese , 16 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Beat ricotta cheese and eggs together in a bowl until well combined. Set aside.
-
3
Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
-
4
Spread 1 thin layer marinara sauce in a deep 11x15-inch baking dish; top with 1 layer moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread 1 layer ricotta mixture over matzah; sprinkle mozzarella cheese over ricotta layer. Repeat layering with remaining ingredients, ending with 1 layer matzah, marinara, and mozzarella cheese, respectively.
-
5
Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.
Nutrition Facts
Per serving
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