Description
A delicious and easy-to-make Matzo Lasagna that is perfect for Passover or any gluten-free meal occasion. This recipe layers gluten-free matzo with a creamy ricotta mixture, marinara sauce, mozzarella cheese, and optional sautéed vegetables, baked to bubbly, cheesy perfection.
Ingredients
Ricotta Mixture
- 2 cups ricotta cheese
- 1 egg (whisked)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Everything Else
- 1 box gluten-free matzo
- 1 jar marinara sauce (of choice)
- 2 cups shredded mozzarella cheese (more as desired/needed)
- Optional: 2 cups fresh spinach (sautéed)
- Optional: 1 cup sliced mushrooms (sautéed)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan or a pan large enough to fit your matzo board.
- First Sauce Layer: Spread about 1/3 cup of marinara sauce evenly to cover the bottom of the pan.
- First Matzo Layer: Place one sheet of gluten-free matzo over the sauce. Use one matzo for an 8×8 inch pan; adjust quantity if your pan is larger.
- Second Sauce Layer: Spread approximately 1/4 cup of marinara sauce evenly over the matzo layer.
- Apply Ricotta Mixture: Spread the ricotta cheese mixture evenly over the sauced matzo. If adding vegetables, scatter sautéed spinach and/or mushrooms on top of the ricotta layer.
- Add Mozzarella Cheese: Sprinkle a layer of shredded mozzarella cheese on top of the ricotta and vegetables.
- Repeat Layers: Repeat steps 3 through 6, layering matzo, sauce, ricotta mixture, vegetables (if used), and cheese until the baking dish is filled to the top.
- Top Layer: Finish with a final layer of marinara sauce, then top generously with the remaining mozzarella cheese.
- Bake: Cover the dish with foil and bake in the preheated oven for 40 minutes, or until the cheese is melted, bubbly, and the lasagna is heated through.
Notes
- For added flavor, consider seasoning the marinara sauce with fresh herbs or red pepper flakes.
- Sauté vegetables like spinach and mushrooms beforehand to prevent excess moisture in the lasagna.
- Let the lasagna cool for 10 minutes before slicing to help it set.
- This recipe is naturally gluten-free when using gluten-free matzo.
- Use part-skim ricotta and mozzarella to reduce fat content if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Jewish
