Matzo Lasagna

Name: Matzo Lasagna
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: jewish
Ingredients: 1/4 cup extra-virgin olive oil, plus more for serving; 4 garlic cloves, thinly sliced; 4 anchovies, finely chopped (optional); 1/2 teaspoon black pepper; 1/4 teaspoon red-pepper flakes, plus more for serving; 2 (28-ounce) cans whole peeled tomatoes; 3/4 teaspoon fine sea salt, plus more as needed; 1 rosemary sprig; 2 3/4 cups/24 ounces whole-milk ricotta, preferably fresh; 1 large egg; 1/4 cup basil leaves, chopped, plus more for serving; 3/4 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; 1 (10-ounce) box matzo, preferably egg or salted matzo; 1 pound fresh mozzarella, sliced, then torn into bite-size pieces; 1/2 cup freshly grated Parmesan

By Melissa Clark

Total Time: 1½ hours
Rating: 4(1,160)
Comments: Read comments

In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that’s Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations — adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you’d like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge); just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked.

Featured in: Matzo’s Next Life: Lasagna Noodle

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Ingredients

Yield:8 servings

¼cup extra-virgin olive oil, plus more for serving
4garlic cloves, thinly sliced
4anchovies, finely chopped (optional)
½teaspoon black pepper
¼teaspoon red-pepper flakes, plus more for serving
2(28-ounce) cans whole peeled tomatoes
¾teaspoon fine sea salt, plus more as needed
1rosemary sprig
2¾cups/24 ounces whole-milk ricotta, preferably fresh
1large egg
¼cup basil leaves, chopped, plus more for serving
¾teaspoon freshly ground black pepper
¼teaspoon freshly grated nutmeg
1(10-ounce) box matzo, preferably egg or salted matzo
1pound fresh mozzarella, sliced, then torn into bite-size pieces
½cup freshly grated Parmesan

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.
Step 2
Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in ½ teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.
Step 3
Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining ¼ teaspoon salt and nutmeg.
Step 4
To assemble the lasagna, spread generous ½ cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.
Step 5
Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous ¾ cup tomato sauce, then scatter with ⅓ of the mozzarella.
Step 6
Repeat matzo, ricotta, tomato sauce, and mozzarella layers.
Step 7
Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and ½ cup Parmesan.
Step 8
Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.

Ratings

4 out of 5

1,160 user ratings

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Comments

DH6 years ago

We've been eating this for decades in Israel. It's a typical Passover dish everybody eats. It's good, but it doesn't compare to regular lasagna based on pasta. Just not the same. Not putting it down, but don't have exaggerated expectations of of it.

Bonnie6 years ago

My aunt has been making this for years in my family. We call it matzagna!

Matthew Keller6 years ago

Here's what I do instead of squeezing tomatoes with my hands, as is often directed by a recipe: get a pair of kitchen shears, stick them in the can, and cut away. No hands to wash afterwards, no mess all over the place, gives you a greater degree of control for larger or smaller chunks, and you can throw the kitchen shears in the dishwasher afterwards.

Danny V2 months ago

Interesting… I made this and ate a piece the same day thought, “why did we need this recipe? Noodles are better.” But now having reheated it a day later, I think I prefer this to leftover noodle lasagna.

Mardale Bee2 months ago

Egg matzoh is of course kosher for Passover if so labeled. It's just not appropriate for the seder.

CM2 months ago

I made a version of this every year for suppers and lunches the days following the Seders. There’s one in the oven as I write this. For more nutrition I grate and sauté zucchini and thinly sliced onions or shallots for a veggie lawyer and sometimes include sautéed or steamed spinach squeezed of water in the ricotta. Always turns out great. The basil, anchovies and garlic really make it. Some nutmeg in the ricotta. Great recipe. Thanks.

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