Passover Lasagna Recipes

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.

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.

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:

• 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:

• 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.

Steps:

• Saute onion in butter.
• Combine garlic, eggplant, bell pepper, salt, pepper, half of tomato sauce, and mushrooms and add to onion. Cook covered, 15 minutes. Stir in tomatoes.
• Separately mix oregano with cottage cheese.
• Grease a 2-qt (11 x 7) casserole and arrange alternate layers of vegetables, cottage cheese, and matzo pieces, and drizzle with remaining tomato sauce on top of each matzo layer. Begin and end with vegetables.
• Top with shredded mozzarella.
• Bake uncovered at 350 F for 25 minutes, or until cheese browns and sauces are bubbling. Let cool 5-10 minutes before serving.

Steps:

• Preheat oven to 400 F with a rack in the middle.
• Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12-15 minutes.
• Put spinach in a colander and press out as much liquid as possible. Add spinach to onion and cook another 5 minutes, stirring occasionally.
• Remove from heat and add 1/3 cup dill, 3/4 tsp salt and 1/2 tsp pepper.
• Puree cottage cheese in a blender with milk, eggs, nutmeg and 1/2 tsp each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
• Stack matzah in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
• Arrange 2 soaked matzahs side by side in a generously oiled 13x9 inch dish. Pour in half of spinach filling. Put 2 more matzahs on top, then pour in remaining filling. Cover with remaining 2 matzahs and pour any remaining cottage cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
• Bake, uncovered, until golden and set, 30-35 minutes.
• Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
• Can be assembled before baking one day ahead and kept chilled, covered.