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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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
This was easy to make, I added dried basil and oregano on the top, cooked it longer, and only used 1.5 jars of marinara, and extra mozzarella for the top. Delish!
I made this recipe for second night of seder as an alternative to Salmon which I also served. It was so easy to make. I stir fried some mixed peppers and added to the layers. I only used 2 jars of marinara sauce, which was enough. Next time I may add spinach to the ricotta which I think would also be very nice. My guests absolutely loved it, you would never have known it was made with matzo.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Passover Lasagna
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 265
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