Matzo Lasagna
A comforting, layered casserole where crisp matzo sheets soften into tender pasta-like strata between rich ricotta, melty mozzarella, and savory marinara. Born from Passover ingenuity, it's a hearty weeknight dinner that happens to be perfect for the holiday—or any time you crave lasagna without rolling out pasta dough.
For 4 servings
- prep
Preheat the oven and prepare the spinach.
1.Preheat oven to 375°F (190°C).2.Thaw spinach, squeeze out all excess water, and set aside. - saute · ~2 min
Sauté the garlic and spinach.
1.Heat olive oil in a skillet over medium heat.2.Add minced garlic and sauté until fragrant, about 30 seconds.3.Add spinach and a pinch of salt, cook for 1 minute, then remove from heat. - mix
Mix the ricotta filling.
1.In a large bowl, combine ricotta, beaten egg, 1 cup mozzarella, and half the parmesan.2.Stir in the spinach-garlic mixture, black pepper, and half the fresh basil.TIPMake sure the spinach is bone-dry so the filling isn't watery. - assemble
Layer the matzo lasagna.
1.Spread ½ cup marinara sauce in the bottom of the baking dish.2.Place a layer of matzo (2 sheets, breaking to fit edges).3.Spread half the ricotta mixture over the matzo.4.Add another layer of matzo, top with 1 cup marinara.5.Add the remaining ricotta mixture, then a final matzo layer.6.Spread the remaining marinara sauce on top.TIPDo not soak the matzo beforehand — it will soften perfectly from the sauce and ricotta moisture. - bake · ~25 min
Bake covered with foil.
1.Sprinkle the remaining 1 cup mozzarella and remaining parmesan on top.2.Cover the dish tightly with aluminum foil.3.Bake for 25 minutes. - bake · ~10 min
Bake uncovered until bubbly and golden.
1.Remove the foil and continue baking for 10 minutes, or until the cheese is golden and the sauce is bubbling at the edges.TIPFor a browner top, switch the oven to broil for the last 1-2 minutes — watch it closely. - rest · ~10 min
Rest before slicing.
Let the lasagna rest out of the oven for at least 10 minutes. This allows the layers to set, making clean slices possible.
TIPCutting too early will cause it to slide apart — patience pays off here. - garnish
Garnish with remaining fresh basil and serve.
Slice into 4 generous squares, transfer to plates, and scatter the remaining chopped basil over each serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze spinach completely dry in a clean kitchen towel to prevent a watery filling.
- 2Do not pre-soak matzo; it softens perfectly from the sauce and ricotta moisture during baking.
- 3Use whole-milk ricotta for a richer, creamier texture that holds up better when layered.
- 4Let the lasagna rest for 10 minutes after baking so slices hold together cleanly.
- 5For a deeper flavor, use a high-quality jarred marinara or make your own with San Marzano tomatoes.
- 6If using a glass dish, reduce oven temperature by 25°F to avoid over-browning the edges.
Adapt it for your goals.
Meaty
Add 1/2 lb cooked ground beef or Italian sausage to the marinara sauce for a heartier, non-dairy-free version that mimics classic lasagna.
vegetable loadedVegetable-loaded
Layer in sautéed mushrooms, zucchini, or roasted red peppers between the matzo sheets for extra color, fiber, and flavor.
dairy freeDairy-free
Replace ricotta with blended soft tofu, use vegan mozzarella shreds, and omit Parmesan for a kosher pareve or dairy-free Passover meal.
gluten freeGluten-free
Use gluten-free matzo (made from oat or gluten-free flour blend) to accommodate celiac or gluten sensitivity while keeping the same method.
Why this is on our healthy list.
Rich in Calcium
The ricotta, mozzarella, and Parmesan provide a substantial amount of calcium, essential for bone health and muscle function.
Good Source of Protein
Eggs and three types of cheese deliver high-quality protein, supporting satiety and muscle repair in every serving.
Contains Iron from Spinach
Spinach contributes dietary iron, which helps transport oxygen in the blood and supports energy levels.
Moderate Sodium Control
Using no-salt-added marinara and controlling added salt allows you to manage sodium intake while still enjoying flavor.
Frequently asked questions
No. Matzo softens as it absorbs moisture from the sauce and ricotta during baking, so layering it dry is correct.
