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A beloved Passover tradition, this Matzo Lasagna swaps pasta for tender matzo sheets, layered with a rich tomato sauce, creamy ricotta filling, and bubbly mozzarella. It's the ultimate comfort food for the holiday Seder or any family dinner.
For 8 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Prepare the tomato sauce. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, tomato paste, oregano, basil, sugar (if using), 1.5 tsp salt, and 0.5 tsp black pepper to the pot. Stir to combine. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes to allow flavors to meld.
While the sauce simmers, prepare the ricotta filling. In a medium bowl, combine the ricotta cheese, 3/4 cup of Parmesan cheese, the beaten egg, chopped parsley, the remaining 0.5 tsp salt, and the remaining 0.25 tsp black pepper. Mix until well combined.
Prepare the matzo. Fill a shallow dish large enough to fit a matzo sheet with warm water. Dip each matzo sheet in the water for 30-45 seconds, just until it becomes pliable. Do not oversoak. Place the softened sheets on a clean towel to drain excess water.
Assemble the lasagna. Spread 1.5 cups of tomato sauce on the bottom of the prepared baking dish. Arrange a single layer of softened matzo over the sauce, breaking pieces to fit as needed.
Create the layers. Spread half of the ricotta mixture over the matzo, followed by 1/3 of the shredded mozzarella. Repeat with another layer of sauce, matzo, the remaining ricotta, and another 1/3 of the mozzarella.
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A beloved Passover tradition, this Matzo Lasagna swaps pasta for tender matzo sheets, layered with a rich tomato sauce, creamy ricotta filling, and bubbly mozzarella. It's the ultimate comfort food for the holiday Seder or any family dinner.
This jewish_american recipe takes 90 minutes to prepare and yields 8 servings. At 559.06 calories per serving with 34.66g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Finish assembling. Add a final layer of matzo. Top with the remaining sauce, ensuring the matzo is fully covered. Sprinkle evenly with the remaining mozzarella and the remaining 1/4 cup of Parmesan cheese.
Bake the lasagna. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
Rest and serve. Remove from the oven and let the lasagna rest for at least 15 minutes before slicing and serving. This helps the layers set. Garnish with fresh parsley if desired.
Add a layer of sautéed vegetables like spinach, mushrooms, or zucchini. Squeeze out any excess moisture from cooked vegetables before adding them to prevent a watery result.
For a meat version, brown 1 lb of ground beef or turkey with the onions and garlic. Drain any excess fat before adding the tomatoes to the sauce.
Incorporate other cheeses like provolone or asiago along with the mozzarella for a more complex flavor profile.
With significant amounts of ricotta, mozzarella, and parmesan cheese, this dish is packed with protein, which is essential for muscle repair, immune function, and overall body maintenance.
The generous layers of cheese provide a substantial amount of calcium, a vital mineral for maintaining strong bones and teeth, as well as proper nerve and muscle function.
The tomato-based sauce is a great source of lycopene, a powerful antioxidant that has been linked to a reduced risk of certain chronic diseases and helps protect cells from damage.
Matzo Lasagna is a hearty comfort food. While it's rich in protein and calcium from the cheese and contains lycopene from the tomatoes, it is also high in calories, fat, and sodium. It's best enjoyed in moderation as part of a balanced diet.
A single serving of this Matzo Lasagna contains approximately 650-700 calories, depending on the specific brands of cheese and tomatoes used.
Yes, this dish is perfect for making ahead. You can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the initial covered baking time.
A watery lasagna can be caused by a few things: oversoaking the matzo, using a tomato sauce that is too thin, or not letting the lasagna rest long enough after baking. Ensure you only dip the matzo briefly and let the sauce simmer to thicken before assembling.
Absolutely. You can freeze it either baked or unbaked. Wrap the dish tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking or reheating.