Once you’re halfway into Passover, and the leftovers from seder are long gone, do you find yourself craving something that will scratch the itch for doughy bread and silky pasta? That’s when it’s time to whip up a matzah lasagna, or “matzagna” as it’s more lovingly called. While the dish’s exact origins are unknown (although it’s likely an Italian Jewish creation), matzah lasagna strongly resembles Sephardic mina, a popular Passover matzah pie made with layers of cooked spinach and melty cheese.
Every family has their distinct way of preparing matzah lasagna; some insist on including cottage cheese in lieu of ricotta, others rely on torn fresh mozzarella instead of shredded, and some swear that it’s essential to soak your matzah before you assemble the lasagna. So, what makes this matzah lasagna different from all the other matzagnas?
This recipe simplifies as many steps as possible by utilizing prepared ingredients, while leaving room to customize and personalize your matzah lasagna. While the ingredient list is short and simple, there are a few musts to maximize flavor. Basil and thyme added to the ricotta mixture offer a fresh, punchy, herbaceous note, and the sharp cheddar combined with mozzarella heightens the savoriness and depth. And it may seem like you’re adding a huge amount of ricotta, but trust the process because matzah is more drying than a noodle and requires a heftier amount of filling. If you’re feeling ambitious, you can even go the extra mile and make your ricotta and marinara from scratch. Sometimes, I also like to add in a layer of sauteed spinach or mushroom for a dose of fiber and nutrition.
Layered together and baked until browned and bubbly, matzagna is impossible to resist. Serving it to my family, my niece took one bite and enthusiastically exclaimed: “This tastes just like pizza!” followed by a request for seconds. Matzah lasagna is guaranteed to satisfy the kid in all of us.
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Notes:
- This recipe requires one full jar of marinara, but if you like a saucier lasagna, add an additional cup (or a small 8 oz jar) of tomato sauce to the top of the lasagna.
- To make the lasagna ahead, bake for 30 minutes covered, remove from the oven and allow to fully cool. Refrigerate or freeze the lasagna. If refrigerated, reheat at 375°F for 15 minutes covered, and 15 uncovered; and if it’s frozen, reheat for 20 minutes covered, and 20-25 minutes uncovered.
The Best Matzah Lasagna
This easy take on a Passover classic is sure to become a family favorite.
- Total Time: 1 hour
- Yield: Serves 6-8
Ingredients
- 6–7 sheets matzah
- 3½ cups (1 jar/25 oz) marinara or your favorite tomato sauce
- 2 (16 oz) containers whole-milk ricotta
- 1 cup chopped basil + more for garnish
- 4–5 sprigs thyme, leaves removed from stems, about 2 tsp
- 1 large egg
- 1 tsp kosher salt
- ½ tsp black pepper, or to taste
- 5 cups (16 oz) shredded low-moisture mozzarella
- 1½ cups (5 oz) shredded cheddar cheese
- ¼ cup grated parmesan (optional)
Instructions
- Preheat the oven to 375°F.
- Add the ricotta, chopped basil, thyme, egg, salt and pepper to a bowl, and mix until just combined.
- Assemble the lasagna in a 9”x13” casserole dish that is at least 2.5”-3” deep. Start by adding 1 cup of the marinara to the bottom of the dish. Layer two sheets of matzah on the bottom, break as needed to fit them into a single layer. Top the matzah with 2 cups of the ricotta mixture (half of the mixture), and smooth it into an even layer with an offset spatula or the back of a spoon. Evenly top the ricotta with 2 cups of shredded mozzarella and ½ a cup of shredded cheddar.
- Repeat the process by dolloping 1 cup of sauce over the shredded cheese. Top the sauce with two sheets of matzah, the remaining 2 cups of the ricotta mixture, followed by 2 cups of shredded mozzarella, and ½ a cup of shredded cheddar.
- For the last layer, top the cheese layer with two sheets of matzah, then finish it off with the remaining tomato sauce (if you enjoy a saucier lasagna, you can add an additional cup of tomato sauce over the top before you finish it off with the shredded cheeses). Add the remaining 1 cup of mozzarella and ½ cup of cheddar. Finally, sprinkle the parmesan over the top.
- Cover the lasagna with foil, and bake for 30 minutes covered.
- Uncover the lasagna and bake for an additional 15-20 minutes or until browned and bubbly on top. Allow to cool for 15 minutes before serving so that the lasagna can set and hold its shape.
Notes
- This recipe requires one full jar of marinara, but if you like a saucier lasagna, add an additional cup (or a small 8 oz jar) of tomato sauce to the top of the lasagna.
- To make the lasagna ahead, bake for 30 minutes covered, remove from the oven and allow to fully cool. Refrigerate or freeze the lasagna. If refrigerated, reheat at 375°F for 15 minutes covered, and 15 uncovered; and if it’s frozen, reheat for 20 minutes covered, and 20-25 minutes uncovered.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Quick
- Method: Baking
- Cuisine: Vegetarian
Never thought of that, can’t wait to try. I have all of the ingredients in house so I am ready to go. I have my own sauce made and frozen so I can use that.
Bake at what temperature?
375°F.
very nice..
Great
Made tonight –
Very flavorful & Cheesy! Had some of the Ricotta Mix left, so added that on the top along w/the rest. Unless I have company over next yr. would make this again, but 1/2 the recipe.
I wish these would also post the #’s for calories, carbs, etc. since I keep track of that.
Can ground beef be added
Hi Bonnie! We haven’t tried this recipe with beef, but we do have this meat matzah lasagna recipe if you’re interested in giving that one a try! https://www.myjewishlearning.com/the-nosher/italian-meat-matzah-lasagne-recipe/
This looks yummy! Please clarify – does the recipe call for 2 x 16 oz of ricotta (4 cups) or 2 containers totalling 16 oz (2 cups?)
Hi Deborah. This recipe calls for 2 containers of ricotta with each container holding 16 oz of ricotta.
Excellent! Thanks!
What size baking dish do you use? Can’t wait to try it
Hi Carol. The recipe commends a 9”x13” casserole dish that is at least 2.5”-3” deep.
Can you please give the nutritional amounts? I am a diabetic and must count my carbs.
Hi Harriet. We currently don’t have the capability for calculating that information.
Commercial ricotta often has vinegar listed as an ingredient; unless approved, vinegar is likely to be prohibited on Pesach. I decided to swap the ricotta for cottage cheese – hope it works out.
looks very good-I will try it
Made this for our final Passover dinner and it was a big hit! I had a few variations — no cheddar cheese, and I added a layer of sauteed spinach and a layer of (uncooked) mushrooms. All of our guests agreed: It really is “the best” matzah lasagna! It was even better as leftovers — being in the fridge helped the lasagna cohere so that I could actually cut a proper slice.
My family (of all ages) LOVED this–said they would be happy for me to make this all year long. It really was delicious, and easy to make.
This was great. The matzoh is definitely not pasta, but it had the right texture. The fresh basil really made it pop!
Loved the lasagne. It’s very easy to make and tasty
Absolutely delicious. I’d make it at any other time of the year
It was sooo good I can’t wait to make it again! The flavors were spot on.
I have made this a couple of times. It is easy and delicious.
My second year making this. Amazing recipe that serves 2 for five meals! Note: I only use one 16-oz. container of ricotta and seems perfect to me that way.
I made this and it was FABULOUS! Will definitely be making it again. 5 stars!
I made the Matzoh Lasagna. It was tasty, but far too cheesy! My family would not eat it & I unfortunately had to toss it. I may make it next year, but will cut the cheese in half and add 2 layers of matzoh “noodles”,
Made this for our dairy Seder and the family loved it! I did substitute dried oregano and thyme seasonings for the fresh basil and it was perfect! Definitely on next year’s menu!
Easy to make. Only made 1/2 the recipe and used it for dinner 2 nights. It was very good. Will make it next year for Passover again.
I brought this casserole to our Seder as a side dish. It is delicious! I added sautéed mushrooms but otherwise exactly followed the recipe. It is so good and will become a Passover tradition for our family.
the flavors tasted fabulous, but the matzah was so soggy , even after reheating…it was hard to savor it with gushy matzah in my mouth.
My only issue with this lasagna is that there was an awful lot of mozzarella cheese. That said, I really enjoyed it and the sauce smelled amazing while I was cooking it.
I made this for our dairy Seder and not only was it easy to make but delicious. What’s not to love if you love cheese? I did substitute about 1-2 Tbs dried oregano for the basil, along with 1 tsp of thyme. Definitely making this again next year!
Better than having to cook lasagna noodles, or use the “no boil” (cardboard) noodles. This one’s a keeper year ’round.
This was a very easy and tasty recipe. I also added baby spinach to the ricotta. Next year I shall add mushrooms in addition. Since there are only two of us, I made it in two square pans, and gave one to a friend who was recovering from surgery. She loved it.
Great, easy recipe. I made left out the basil and thyme, but it was still delicious. This is going on my Pesach roster!
This came out so great and will now become a tradition to have at our Seders. I made it twice. It was soooo good.
It was delicious! I add a layer of roasted eggplant but next time I will also roast some red onions and maybe a zucchini too. I also omitted the cheddar cheese, it wasn’t needed.