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Vegetable Matzo Lasagna

March 28, 2021

Tired of matzo pizza on Passover? Try something slightly different. This Vegetable Matzo Lasagna is comforting and nutritious all at once!

matzo lasagna in pan

The Jewish holiday of Passover causes many people to get into a frenzy about what they’re going to eat. How can they go a whole week without bread, pasta, cereal, oatmeal, and all their other favorite carbs?! I for one don’t get so stressed out about it – there are still so many foods to choose from and it’s just one week people! 

I can’t tell you how many times I hear people say that all their kids eat during the week of Passover is matzo pizza. I get it – it’s kid-friendly, easy, and tastes good. But there’s more to do with matzo than just make a simple plain cheese pizza.

Lasagna isn’t a far cry from pizza, but it puts cheese and sauce into a different form and when you add vegetables to it you have a more satiating and nutrient-rich meal. I’ve been making this Vegetable Matzo Lasagna for years and it’s always a hit. Sometimes I add more or different veggies, but the recipe below is my basic starting point.  

If you’re looking for more Kosher for Passover recipes, be sure to check out my roundup of 60+ Healthy & Delicious Passover Recipes – you may be surprised how much there is to eat on this holiday! 

piece of vegetable matzo lasagna

Vegetable Matzo Lasagna

Yield: 12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Take a break from matzo pizza this Passover and try this veggie-packed matzo lasagna instead. Prefer different veggies? Swap in your favorites!

Vegetarian, Egg-Free, Kosher

Ingredients

  • 2 bell peppers, diced
  • 4 ounces mushrooms, diced
  • One 15-ounce container part-skim ricotta cheese
  • One 10-ounce box frozen spinach, defrosted and drained well
  • Salt and pepper, to taste
  • 4 to 6 square whole wheat matzo, slightly wet but not falling apart
  • One 26-ounce jar tomato sauce
  • 16 ounces shredded mozzarella cheese
  • Dried basil and oregano, to taste

Instructions

    1. Preheat oven to 350 degrees F and coat a 9" x 13" baking pan with cooking spray.
    2. Coat a medium skillet with olive oil and place over medium high heat. When the oil is hot, add peppers and mushrooms and saute, stirring occasionally until the vegetables are cooked.
    3. Meanwhile, in a medium mixing bowl, combine the ricotta and spinach. Mix well and season with salt and pepper to taste.
    4. Coat the bottom of the prepared baking pan with a layer of tomato sauce.
    5. Place 1 1/2 to 2 matzos in the pan and top with half of the ricotta and spinach mixture, a layer of vegetables, 1/3 of the jar of sauce, and a layer of mozzarella cheese. Season with basil and oregano.
    6. Repeat step 5 with another 1 1/2 to 2 matzos, the remaining ricotta and spinach mixture, the remaining vegetables, 1/3 of the tomato sauce, and mozzarella. Season with basil and oregano.
    7. Top the second layer with the last 1 1/2 to 2 matzos, the remaining tomato sauce, and mozzarella. Season with basil and oregano.
    8. Cover with foil and bake 45 minutes. Uncover and bake and additional 15 minutes. Serve hot.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 517Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 657mgCarbohydrates: 78gFiber: 14gSugar: 5gProtein: 30g

Nutrition information was calculated by Nutritionix. It may not be 100% accurate.

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  1. I also loved matzah lasagna this passover. Once the matzah soaks in all the sauce, I almost couldn’t tell it wasn’t a noodle – and I definitely couldn’t tell it was matzah! I have so much matzah left from the holiday, that I’m actually debating making lasagna with matzah in the coming weeks. Thanks for sharing this recipe!

    1. I felt the same way! While I loved it and it tasted great, I’m not sure how it would go over in my house to make it after Passover! Matzo never tastes as good once the holiday is over.

  2. My concern was the matzo getting soggy, but I see it just sort of absorbs the flavors around it. This one will await my attention in my Pesach recipe box.

    1. The matzo definitely gets soggy, but that’s just like noodles, so it works out great. I’m telling you, I couldn’t even tell there was matzo in there!

  3. I used broccoli and zucchini because that’s what I had. Would have helped to have amounts of salt and pepper specified. Very tasty and satisfying. Matza got soft and really not identifiable as matza.

    1. The beauty of this recipe is that you can really use whatever vegetables you want! Glad you enjoyed it. Sorry I didn’t specify the amount of salt and pepper – I find most people have preferences for the amounts, but I will add estimates next time I make it.