Tired of matzo pizza on Passover? Try something slightly different. This Vegetable Matzo Lasagna is comforting and nutritious all at once!
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!
- 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
- Preheat oven to 350 degrees F and coat a 9" x 13" baking pan with cooking spray.
- 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.
- Meanwhile, in a medium mixing bowl, combine the ricotta and spinach. Mix well and season with salt and pepper to taste.
- Coat the bottom of the prepared baking pan with a layer of tomato sauce.
- 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.
- 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.
- Top the second layer with the last 1 1/2 to 2 matzos, the remaining tomato sauce, and mozzarella. Season with basil and oregano.
- Cover with foil and bake 45 minutes. Uncover and bake and additional 15 minutes. Serve hot.
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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.