Passover Matzo Lasagna recipe

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Ingredients

6 matzo sheets
4 eggs, lightly beaten
1 (24 ounce) carton cottage cheese
1 (8 ounce) package shredded mozzarella cheese, divided
1 (28 ounce) jar marinara sauce

Nutrition Info

241.6 calories
carbohydrate: 23.2 g
cholesterol: 83.8 mg
fat: 8.9 g
fiber: 1.7 g
protein: 16.4 g
saturatedFat: 4.5 g
servingSize: -
sodium: 636.9 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

You won't miss the lasagna noodles in this quick to assemble dairy passover dish. Whole Matzo boards are used in place of the noodles.

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