Ingredients
Scale
- 6–7 sheets matzah
- 3 ½ 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
- 1 ½ 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