Passover Lasagna

Made  times
Weekend Cook 1

"Dairy main meal for passover that re-heats well. Even the pickiest eaters love this recipe. Vegetables like mushrooms, zuchini and peppers may be added, steam them al dente first and add to layers."
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10 servings
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Original recipe yields 10 servings



  • Prep

  • Cook

  1. Preheat oven to 350 degrees.
  2. Mix together ricotta and eggs until well blended.
  3. Briefly pass each matzah board under warm running water, lay flat on top of each other.
  4. Add thin layer of marinara to bottom of large lasagna pan.
  5. Cover completely with moistened matzah boards, break pieces to completely cover sauce in a single layer.
  6. Spread ricotta mixture on matzahs.
  7. Sprinkle cheese on top of ricotta.
  8. Add another thin layer of marinara repeating layers outline above.
  9. End with layer of matzah, marinara and mozzerella (omitting ricotta on top layer).
  10. Bake for 45 minutes or until top layer is melted, bubbling and slightly brown.