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3 sheets of matzo
Mix eggs, salt and pepper, and ricotta cheese in a bowl.
In each 8"x8" lightly greased square pan (I usually use foil pans), layer:
Repeat this series of layers 2 more times (for a total of 3 layers of each). Top with the last 1/2 can of tomato sauce. Sprinkle with Italian seasoning and Parmesan cheese.
Break one oblong slice of muenster cheese in half. Break each half into 2 triangles. Form these 4 triangles into a pinwheel shape centered on top of the lasagna.
Bake at 350°F for approximately 20 minutes. The top layer of cheese should be bubbly. If it starts burning on top, cover loosely with foil.
Poster's Notes:
I always double the recipe and make 2 8"x8" pans at a time. If you don't use both, you can freeze one. I imagine you could make the double recipe in 1 9"x13" pan.
Posted by Barbara Kaplan
Nutritional Info Per Serving: N/A
2 eggs beaten with salt and pepper (I use extra large eggs. Use 3 for a double recipe)
8 oz. ricotta or small curd cottage cheese (I use the ricotta, except on Pesach) (I use a 15 or 16 oz. container for a double recipe)
Italian seasoning or oregano
Grated Parmesan cheese
2 10-1/2-oz. cans of tomato-mushroom sauce (not the unsalted kind)
7 oblong slices of Muenster or mozzarella cheese
1) 1/2 can tomato sauce sprinkled with Italian seasoning and Parmesan cheese.
2) 1 sheet of matzo which has first been briefly passed on both sides under warm/hot running tap water.
3) 1/3 of the ricotta/egg mixture.
4) 2 oblong slices of muenster cheese.
I make my delicious Passover Matzo Lasagna year round. I find that using the matzo instead of the lasagna noodles makes the recipe much lighter and less filling than the traditional lasagna, which I find to be a very heavy dish. (Not to say that this one isn't rich and fattening). No one that doesn't already know, can tell that there is matzo in the recipe. I refrain from making it for a couple of months close to Pesach, just so it is special again for the holiday. This is a saucey, cheesey recipe - the way my family likes it.