No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (395g) Recipe makes 4 servings The following items or measurements are not included below: matzoh boards
Calories 449
Calories from Fat 198		(44%)
Amount Per Serving		%DV
	Total Fat 22.1g	34%
	Saturated Fat 10.8g	53%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 55mg		18%
Sodium 1999mg		83%
Potassium 1019mg		29%
Total Carbohydrate 30.7g		10%
	Dietary Fiber 0.9g	3%
	Sugars 21.6g
Protein 31.4g		62%
detailed view... how is this calculated?

Matzoh Lasagna

Recipe #23256 | 55 min | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Mirj
Mar 27, 2002

It's not a "true" lasagna, but on Passover this is a big favorite!

SERVES 4 (change servings and units)

Ingredients

4 matzoh boards
1 lb cottage cheese
1 1/4 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon black pepper (optional)
30-34 ounces of your favorite prepared marinara sauce or tomato sauce

Directions

1
Grease a pan large enough to fit the one matzoh board.
2
You can use olive oil spray.
3
Place enough sauce to cover the bottom, about 1/2 cup.
4
Place the 1 matzoh board on top.
5
Spread more tomato sauce over the matzoh.
6
Place some cottage cheese on top of the matzoh.
7
Sprinkle with mozzarella and Parmesan cheeses.
8
Repeat steps 3-6 until you have used up all 4 matzohs.
9
End with tomato sauce.
10
Top with the last 1/4 cup of mozzarella and the rest of the Parmesan cheese.
11
Add 1/2 cup water (this may sound gross, do it anyway).
12
Cover with silver foil, and bake at 350 degrees F for 35-40 minutes.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Mom's Simple Granola

Chicken Parmesan

Asian Inspired Coconut Crab Cakes

Mushroom Garlic Cream Tarts

Spicy Macaroni and Cheese

Featured Reviews for This Recipe

From: Chef #1237214

On Apr 13, 2009

This was absolutely amazing. I used ricotta instead of cottage cheese. I also used a 9x13 pan and 1.5 matzah boards per layer, adjusting the amounts of the other ingredients used. i also extended the cooking time and was completely impressed from the first bite. this is a recipe we will be using for years to come.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1235381

On Apr 11, 2009

I subbed ricotta for the cottage cheese, skipped the pepper and added 3 oz of mushrooms (crumbled baby bellas) and all I can say is YUM. This was awesome and incredibly easy to make. I cut it to serve 6 to save room for dessert!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Leah K.

On Apr 2, 2002

Fabulous!!!! My family, especially my very picky husband, LOVED THIS. We definitely feel less deprived than we normally do at Passover thanks to this great recipe. With a salad, it's a complete meal, either for lunch or dinner, if you want something a little lighter. I was worried about the 1/2 cup of water Mirj says to add, but I trusted her and followed the directions explicitly. I am so happy that I did because the results were well worth it!!!!!

5 people found this review helpful

Was this review helpful to you? YES | NO

From: Vegetarian Linda

On Apr 10, 2004

I served this for second night seder with company and got rave reviews! We are also enjoying the leftovers. I used ricotta (not sure if this is kosher for Passover) instead of cottage cheese and put it in a large lasagna pan (two stacks of two matzoh boards vs. one tall stack of four). And yes, I poured the water all around the edge. After baking, it filled up the pan beautifully. I also added 10-15 minutes to the cooking time. Thank you for a wonderful recipe to add to my Vegetarian Passover recipe list!

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews