Kosher Matzo Lasagna with Fresh Tomato Sauce for Passover

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Every year when Passover arrives, I find myself staring at a stack of matzo sheets wondering how to turn them into something more exciting than matzo brei. That’s when I started making this layered lasagna that uses matzo instead of pasta. It sounds unusual, but the matzo actually holds up beautifully when softened and layered with cheese and sauce.

The trick is getting the matzo just soft enough without letting it turn to mush. I learned this the hard way after my first attempt created what looked more like matzo ball soup casserole. Now I dip each sheet quickly in warm water, just until it starts to soften but still has some structure. The matzo absorbs the flavors from the tomato sauce and cheese while maintaining enough integrity to slice cleanly.

Getting the Matzo Texture Just Right

My homemade tomato sauce makes all the difference here. I start with good canned tomatoes since fresh ones aren’t always reliable during Passover season. A generous amount of garlic, fresh basil, and a splash of kosher wine creates layers of flavor that complement the mild matzo perfectly. The ricotta mixture gets seasoned with herbs and a touch of black pepper that really brightens everything up.

Building Layers of Passover Flavor

This works wonderfully as a main course for your Passover seder or any dinner during the holiday week. I usually serve it alongside roasted vegetables and a simple green salad. The leftovers actually taste even better the next day after all the flavors have had time to meld together.

Kosher Matzo Lasagna with Fresh Tomato Sauce for Passover - Jewish recipe
Every year when Passover arrives, I find myself staring at a stack of matzo sheets wondering how to turn them into something more exciting than matzo brei. That's when I started making this layered lasagna that uses matzo instead of pasta. It sounds unusual, but the matzo actually holds up beautifully when softened and layered with cheese and sauce. The trick is getting the matzo just soft enough without letting it turn to mush. I learned this the hard way after my first attempt created what looked more like matzo ball soup casserole. Now I dip each sheet quickly in warm water, just until it starts to soften but still has some structure. The matzo absorbs the flavors from the tomato sauce and cheese while maintaining enough integrity to slice cleanly. My homemade tomato sauce makes all the difference here. I start with good canned tomatoes since fresh ones aren't always reliable during Passover season. A generous amount of garlic, fresh basil, and a splash of kosher wine creates layers of flavor that complement the mild matzo perfectly. The ricotta mixture gets seasoned with herbs and a touch of black pepper that really brightens everything up. This works wonderfully as a main course for your Passover seder or any dinner during the holiday week. I usually serve it alongside roasted vegetables and a simple green salad. The leftovers actually taste even better the next day after all the flavors have had time to meld together.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Tomato Sauce
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 medium onion diced
  • 28 oz crushed tomatoes canned
  • 2 tablespoons kosher red wine optional
  • 2 teaspoons dried oregano
  • 1/4 cup fresh basil chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the Lasagna
  • 6 sheets matzo
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/4 cup fresh parsley chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups mozzarella cheese shredded
  • 1/2 cup parmesan cheese grated

Method
 

Make the Tomato Sauce
  1. Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 5 minutes until softened.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, wine if using, oregano, salt, and pepper. Bring to a simmer.
  4. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Stir in fresh basil during the last 5 minutes. Remove from heat and set aside.
Prepare the Lasagna
  1. Preheat oven to 375°F. Grease a 9x13 inch baking dish.
  2. In a bowl, mix ricotta cheese, egg, chopped parsley, salt, and pepper until well combined.
  3. Fill a large bowl with warm water. Working with one sheet at a time, quickly dip each matzo sheet in the water for about 10 seconds until it starts to soften but isn't completely soggy.
  4. Spread about 1/2 cup of tomato sauce on the bottom of the prepared baking dish.
  5. Layer 2 softened matzo sheets over the sauce, breaking them as needed to fit.
  6. Spread half of the ricotta mixture over the matzo, then sprinkle with 1/3 of the mozzarella cheese.
  7. Add another layer of sauce, then 2 more matzo sheets.
  8. Spread the remaining ricotta mixture, then another 1/3 of the mozzarella.
  9. Top with the final 2 matzo sheets, remaining sauce, remaining mozzarella, and all the parmesan cheese.
  10. Cover with foil and bake for 35 minutes.
  11. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  12. Let rest for 10 minutes before slicing to allow layers to set.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the whole dish with foil and reheat in a 350°F oven. The matzo will continue to absorb liquid as it sits, so don't worry if it seems a bit wet initially. Make sure to use kosher for Passover ingredients if serving during the holiday.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 920mg 40%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.
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