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Easy Passover Lasagna

Rated as 4.5 out of 5 Stars

"This is a 'dairy' main meal for Passover that re-heats well. Even the pickiest eaters love this recipe. Vegetables like mushrooms, zucchini, and peppers may be added; steam them al dente first and add to layers. Italian cheese blend can be used in place of mozzarella if desired."
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Ingredients

1 h servings 683 cals
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat ricotta cheese and eggs together in a bowl.
  3. Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
  4. Spread a thin layer of marinara sauce in the bottom of a deep 11x15-inch baking dish; top with a layer of moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread a layer of ricotta mixture over matzah mixture. Sprinkle mozzarella cheese over ricotta mixture layer. Repeat layering with remaining ingredients, ending with a layer of matzah, marinara, and mozzarella cheese, respectively.
  5. Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.

Nutrition Facts


Per Serving: 683 calories; 29.5 g fat; 62.9 g carbohydrates; 40.1 g protein; 144 mg cholesterol; 1784 mg sodium. Full nutrition

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Reviews

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This was easy to make, I added dried basil and oregano on the top, cooked it longer, and only used 1.5 jars of marinara, and extra mozzarella for the top. Delish!

I made this recipe for second night of seder as an alternative to Salmon which I also served. It was so easy to make. I stir fried some mixed peppers and added to the layers. I only used 2 ja...