Matzo Lasagna

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Whether it's Passover or anytime during the year, this quick, easy, vegetarian lasagna is sure to please. Made with Matzo instead of noodles it's light and cheesy and so good. Vegetables of your choice, such as zucchini or spinach can easily be added to the cottage cheese mixture to add even more nutritional value.

Modified from: Passover Matzo Lasagna

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Serving size has been adjusted!

Original recipe yields 12 servings



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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spray 9 x 12 each baking dish with Pam.
  3. Hold each piece of matzo under running warm water until each piece get wet, but not soaked. Place matzo aside in a stack.
  4. Combine eggs replacement, cottage cheese, ricotta cheese, garlic and 1/2 of the mozzarella cheese in a bowl. Mix well. Pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan. Spread sauce and place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. If 2 Matzos don't cover the bottom of the pan, break one matzo into pieces to fill in spaces. This way you will used all 7 sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top. Sprinkle Parmesan cheese last.
  5. Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. Top will be lightly browned. Let set 15 minutes before serving.


Love this recipe. The result was a cheesy, vegetarian dish which everyone enjoyed. I did not have 4 eggs in the house so I used 3/4 cup of egg replacement. Also had only a 16 oz. carton of co...