Matzo Lasagna Recipe (2024)

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.

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

I like to add chopped, steamed and squeezed of it's excess water spinach to my ricotta layer in my regular lasagna and I'm sure it would work just as well here.

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.

First discovered & enjoyed Matzoh Lasagna at the Moosewood Restaurant in Ithaca NY nearly three decades ago (albeit sans anchovies). After all those years, happy to have a formal recipe to follow.One caveat: This makes A LOT of lasagna!

This exceeded my expectations! The egg matzo softens and becomes surprisingly pasta-like in the oven. My only adjustments were:-the cook time was too long. took it out of the oven 10 minutes early, but maybe ours runs hot. If we’d left it in as long as is indicated it would have been too dry.-added spinach to the ricotta mixture. recommended.

Ok, the not-fermented business relates only to grain fermentation. If we gave the heave-ho to anything fermented there'd be no wine at the Seder either. Enjoy the wine at the Seder and the matzo lasagne with cheese during the holiday, at home.

Hey! If this is eaten in Israel and in Italy for Seder, I am thinking why not creat an entire Seder meal around the lasagna. Make a ‘proper’ antipasto, perhaps broccoli with an Italian slant as well. What a fun surprise Seder meal for all 13 of us!

I never use whole tomatoes for just that reason. Try a can of fire roasted diced tomatoes instead. Great flavor!

Egg Matzoh and salted Matzoh that are made specifically for Passover are in fact Kosher for Passover.. Look in the supermarket in your Passover aisle.

We’ve been making this dish for years. Just seemed a logical thing to make on Passover. One of the rare recipes that we just made up! Nice to see we weren’t alone.

Not the same at all. Trust this, the canned whole plum tomatoes have a fresher taste. I supposed crushed can be used too with good results but the whole tomatoes will just be closer to fresh. My opinion, for what it's worth.

If you're veg like me, you can sub capers for the anchovies. Some pine nuts add flavor and texture as well.

Egg matzoh and salted matzoh do come kosher for Passover

Looks like a good recipe. Egg and salted matzah are not kosher for Passover, so use standard flour and water matzah.

I have been making Passover lasagna for years.I make it with ground meat. Of course, no cheese.I used to put it out with the brisket and they devoured it!If you prefer the meat to the dairy, it’s easy to make and everyone likes it.

Third year making this delicious lasagna. This time in p/o Basil sautéed a lb of baby spinach with red pepper flakes,garlic & onion pdr.,omitted rosemary and used home-made smoked pink Himalayan salt p/o sea salt.

Followed the recipe exactly, but the matzo was too ‘squishy’ which is probably why you layer the cheese on top of it. Will use the sauce and cheese mixtures with traditional pasta from now on.

egg and salted matzoh are not kosher for ritual purposes but are fine (so long as they are marked properly) for the rest of the holiday.

This was great! My Jewish husband was wary because his mom made a matzo lasagna when he was a kid and it was so terrible the family still jokes about it. I’m not Jewish, but I am Italian so I felt I had to give it a try despite his reservations. I only used 2 matzo pieces per layer - so only 4 pieces of matzo in the whole thing. I don’t understand how a whole box would be used. Also my husband bought the wrong kind of canned tomatoes - he got crushed. It still turned out totally fine.

I’d recommend making a bit more sauce than you think you’ll need. The matzo really does soak up a lot of liquid. It was unanimous at my dinner table that it would benefit from a little extra sauce on the side to serve with. Overall delicious though.

Made this for the first time tonight. Used low sodium Swiss cheese on top instead of mozzarella and homemade sauce if a different recipe. Used 2 eggs and 2 15 oz cartons of ricotta. Amazing how puffy the top layer is. It looks amazing

Can this be made ahead the day before? I worry about the saturation factor of the matzah sheets with a day to sit in the fridge...

Should we call it matzagna?

Oy, Passover it enough work! Buy a jar of kosher for Passover sauce and give yourself a break. You can Dr it up to make it more tasty. Happy Pesach!

Hello … at what stage (pre-cooked, semi-cooked) or at all, can the lasagna be prepared and frozen?

LOVED this!! Subbed the matzo for 2 big eggplants that had been roasted in slices.Perfection!Made it as instructed apart from that. Make eggplant "lasagna' all the time and this just tasted that little bit better than when I make it from scratch!!!

This was so popular last Passover that I started to make one every couple of weeks with no boil lasagna noodles. Break noodles so you cover each layer. I also add a couple of tablespoons of pesto to the ricotta mixture. Don’t forget the nutmeg. Grate a mixture of parmesan and pecorino I have used Rao’s marinara sauce and I don’t care who knows it! Delicious!

This is so great that I make it with lasagna sheets when Passover passes. I add pesto to the ricotta.Try it, you’ll like (love) it.

I made a half recipe -- really excellent. Next time I will go up on the sauce, because I wanted more.