Best 4 Passover Lasagna Recipes

PASSOVER MATZO LASAGNA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds. Drain. Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.

SCACCHI (MEDITERRANEAN PASSOVER "LASAGNA")

Steps:

• Prepare the meat filling. In a medium pan, cook the meat with the onions and a little olive oil until browned, drain off fat. Add the raisins, parsley, allspice and cinnamon, cook for another couple of minutes. Set the meat mixture aside.
• Now for the vegetable filling! In a little olive oil, cook the onions until translucent, then add the pine nuts and sliced mushrooms, cook for a couple minutes longer. Stir in the spinach (with a bit of water if the spinach isn't frozen) and nutmeg. Cook until the spinach is wilted, set aside.
• Preheat the oven to 350 degrees, and soak the matzah in the warm broth until slightly softened and flexible.
• Grease a 9x13" glass pan, and place two soaked matzo in the bottom of the dish, with the edges overlapping slightly.
• Spread a layer of the meat mixture atop the matzo, followed by more matzo. Add a layer of the vegetables. Continue until the filling runs out, then top the pan with a final soaked matzo layer.
• Drizzle the beaten egg/chicken broth along the top of the dish.
• Bake until golden brown on top, about 30-45 minutes. If the top layer of matzo curls up or gets too crispy, you may want to pour a little additional broth over it.

EASY PASSOVER LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat ricotta cheese and eggs together in a bowl.
• Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
• 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.
• Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.

PASSOVER LASAGNA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano.
• Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.