Matzoh Lasagna is my go-to food when I’m just sick of eating typical Jew food like turkey, brisket, kugel, and sweet and sour meatballs. Don’t get me wrong, those Jewish delicacies are delicious but there’s only so much meat I can eat in a week. And, I’m not much a meat eater to begin with.
And since it was already Day 4 of Passover and found myself craving Lasagna and Mac and Cheese, I knew I needed to shake things up. And though I can’t really replicate mac and cheese right now (though they do sell k for p noodles), I figured I’d take my best shot at making the lasagna.
Truth be told, it’s not too tough. You get some cheese, sauce, matzoh and POOF you have yourself a matzoh lasagna. But, if you want to get creative, then you consult an expert like myself. Well, maybe not an expert, but it’s known that I like to experiment in the kitchen.
Lasagna is one of those rare dishes that you really just can’t screw up. Unless you oversalt it or somehow dry out the noodles, or matzoh in this case, even the worst of cooks can produce a phenomenal end result. So go crazy! Throw in whatever you have lying around your kitchen and experiment.
Though the Matzoh Lasagna recipe below is fairly typical, I included frozen spinach to give the dish more texture and added a few Italian spices to enhance the flavor of the lasagna. You’ll find that this is both an easy and satisfying dish that truly isn’t too different from the original. It’s also a great way to finish off those family size packages of Matzoh!
Jessica’s Matzoh Lasagna
- 4 Matzoh Sheets
- 1 1/2 – 2 Cups K for P Pasta Sauce
- 1 8 oz Package Frozen Spinach
- 3/4 Container (12 oz) K for P Whipped Low-Fat Cottage Cheese
- 1/4 – 1/2 Cup Grated Parmesan Cheese
- 4 Pieces K for P Cheese (for top of matzoh lasagna)
- 1 tsp dried basil
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp chili flakes
- 3/4 tsp salt
- a few turns of fresh ground pepper
- Rinse the matzoh sheets under cold water and set aside stacked on a few paper towels. Pre-heat the oven to 350 degrees.
- Defrost the spinach and squeeze out all the additional liquid in a sieve.
- Mix the spinach, cottage cheese, parmesan cheese, and last 6 ingredients (spices) until well combined (some people like to add an egg to bind the mixture together).
- Coat the bottom of a pan (large enough to hold the matzohs) with marinara sauce and place the first sheet of matzoh on top of the sauce
- Spread 1/3 of the ricotta and spinach mixture on top and then cover with another piece of matzoh.
- Repeat twice with the sauce, ricotta and spinach mixture, then matzoh process.
- Top the fourth and final sheet of matzoh with sauce and four pieces of k for p cheese (Meunster, Mozzarella, Gouda, crumbled Feta) and any additional herbs you may want to top it off with like basil or oregano.
- Bake in the oven for 30 minutes or until cheese bubbles.