In this dish, matzah sheets are used in place of lasagna noodles. Unlike dry matzah for sandwiches, it’s simple to take leftovers for lunch the following day. Add cooked spinach, mushrooms, onions, or peppers as a choice.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch lasagna |
Ingredients
- 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
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray.
- Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano.
- Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 606 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made it like regular lasagna. I skipped the swiss and used ricotta, egg, and parsley. Then mozzarella and barilla tomato sauce. I added sauted mushrooms and spinach. Everyone had seconds and asked for the leftovers.
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!
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.