Print: Easy Passover Lasagna

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.

Prep

18 min

Cook

67 min

Servings

Difficulty

Medium

Ingredients

28 ounces ricotta cheese
3 large eggs
8 matzahs (matzo) sheets , or more as needed
3 , 32 ounce
2 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/easy-passover-lasagna