Matzoh Lasagna Recipes

Steps:

• Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.
• Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.
• Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.
• To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.
• Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.
• Repeat matzo, ricotta, tomato sauce, and mozzarella layers.
• Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.
• Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.

Steps:

• Grease a pan large enough to fit the one matzoh board.
• You can use olive oil spray.
• Place enough sauce to cover the bottom, about 1/2 cup.
• Place the 1 matzoh board on top.
• Spread more tomato sauce over the matzoh.
• Place some cottage cheese on top of the matzoh.
• Sprinkle with mozzarella and Parmesan cheeses.
• Repeat steps 3-6 until you have used up all 4 matzohs.
• End with tomato sauce.
• Top with the last 1/4 cup of mozzarella and the rest of the Parmesan cheese.
• Add 1/2 cup water (this may sound gross, do it anyway).
• Cover with silver foil, and bake at 350 degrees F for 35-40 minutes.

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.

Steps:

• Preheat oven to 400 degrees. Brush bottom and sides of an 8-by-8-inch baking dish with oil.
• Whisk together ricotta, eggs, half-and-half, 3/4 cup Parmesan, zest, and nutmeg. Season generously with salt and pepper. In another bowl, toss spinach with lemon juice; season with salt and pepper.
• Place 1 matzo sheet in bottom of prepared baking dish. Pour 1 cup cheese mixture over matzo. Sprinkle evenly with one-third of spinach mixture. Repeat layers 2 more times. Top with remaining matzo and drizzle with remaining cheese mixture. Sprinkle with remaining 1/2 cup Parmesan. Bake, uncovered, until puffed and golden brown on top, 35 to 40 minutes (cover with foil if browning too quickly). Let cool 15 minutes, then serve.

Steps:

• Preheat oven to 375 degrees. In a large saute pan over medium-low heat, melt butter. Add onions, 1 teaspoon salt, 1/4 teaspoon pepper, and sugar. Cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
• Add chard, and cook, scraping up browned bits from the bottom of the pan with a wooden spoon for about 10 seconds. Cover, and cook until chard is wilted, about 3 minutes. Remove from heat, and stir in ricotta, eggs, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
• Meanwhile, place matzoh in a 9-by-13-inch baking dish. Cover with 6 cups water. Add remaining 1 teaspoon salt. Let stand until soft, about 2 minutes. Drain matzoh; dry baking dish.
• In the same baking dish, arrange one-third of the drained matzoh in an even layer. It may be necessary to break some of the pieces for even coverage. Spread half the ricotta mixture evenly over the matzoh, and sprinkle with 1/4 cup Fontina. Repeat with remaining matzoh, ricotta mixture, and Fontina, finishing with a layer of matzoh. Sprinkle remaining 2 cups Fontina cheese evenly over the top. Bake until the cheese has melted and is beginning to brown, about 45 minutes.