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"This recipe uses matzah sheets instead of lasagna noodles. Delicious, and it's easy to take the leftovers for lunch the next day (unlike dry matzah for sandwiches!) As an option, add cooked spinach, mushrooms, onions, or peppers. " — Beck943
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1 (10 ounce) package matzo sheets
1 quart tomato sauce
salt and pepper to taste
1 (8 ounce) package sliced Swiss cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
Made this using homemade marinara sauce (a tomato sauce with seasonings and red wine) and ricotta instead of the Swiss cheese. I cooked the lasagne covered, removing the foil during the last ten minutes of cooking and then browning the top under the broiler in order to develop a few crispy bits for texture contrast. Flavour was bland and the matzoh mushy, although an acceptable lasagna substitute for use during Passover. When I it make again, I want to try including caramellized onion for a richer flavour and mushrooms to give one's teeth something to bite into. Garlic and a layer of fresh leaf basil wouldn't hurt either. I'd also consider adding pine nuts for texture. I think this recipe has potential, but needs further refinement in order to make it something really special.
Very tasteful. I've put lots of tomato sauce and use the cheese I've found regularly here in Argentina and it turn out delicious! Thanks!
2 Ratings
* Percent Daily Values are based on a 2,000 calorie diet.
Passover Lasagna
Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 240 Calories from Fat: 80
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