Passover Lasagna

Passover Matzo "Lasagna" with Spinach and Onions

Serves 4


Cook Tme:
Prep Time: 30 min
Wait Time: 15 min
Cook Time: 45 min
Cool Time: 5 min
Total Time: 95 min


You can make a mock lasagna for Passover using sheets of matzo instead of pasta. Soak the matzo for a couple of minutes in cold water, lift it out, and layer it with sautéed onions and goat cheese. Pour eggs and milk on top before baking. Sheets of matzo are typically 8-inch squares, though not all are perfectly square. Use three of the sheets for the layers in an 8-inch square dish, and use the fourth sheet to patch the edges so each sheet completely covers each layer.


If you'd like, substitute ricotta for the goat cheese. Mix 8 ounces part-skim ricotta with 1 egg and some of the fresh herbs.

Olive oil (for the dish and sprinkling)    
4    sheets plain matzo (three for the layers plus a spare)    

2    tablespoons olive oil    
1    chopped onions    
  
½ tsp     salt (or to taste)
½ tsp     pepper (or to taste)
4    eggs (plus 1 egg if using ricotta)
1    cup whole milk    

½    pound frozen chopped spinach
½    pound crumbled goat cheese
1 tsp powdered garlic (or 4 fresh cloves, minced)
¼    cup chopped fresh thyme, lemon thyme, parsley, or dill

 [Standard square matzo is 8x8", the same size as an 8x8" pan]


  1. Wait until step 7 to preheat oven
  2. In a small roasting pan (or use 8x8 pan) that will hold the matzo without curling, stack the sheets. Add enough cold water to cover them (and possibly add small weights to keep them submerged). Set aside for 2 minutes, carefully moving the bottom pieces to the top, if necessary, so they are all evenly moistened. Lift the sheets from the water and transfer to a plate.
  3. In a skillet over medium heat, heat the 2 tablespoons olive oil. Add the onions. Cook, stirring often until browned. Set aside to cool.
  4. In a bowl, whisk the eggs, milk, salt, and pepper.
  5. Microwave spinach. Squeeze out excess water
  6. Combine the spinach, cheese, onions, and garlic in a medium bowl (plus 1 egg if using ricotta)
  7. Oil an 8-inch-square baking dish.  Place the dish on a baking sheet to catch spills.
  8. In the baking dish, set 1 sheet of matzo. Use another sheet to add a strip at the edge, if necessary, so the first sheet completely covers the bottom of the dish. Lay half the cheese and spinach mixture on the matzo and sprinkle with fresh herbs. Pour enough of the egg mixture into the dish to cover the cheese.
  9. Add another sheet of matzo. Spread the spinach and cheese on the matzo and sprinkle with herbs. Pour more egg mixture onto the cheese. Set the remaining sheet of matzo on top. Pour the remaining egg mixture on the top sheet. Use your hand to press the sheets so they’re just covered with egg.
  10. Set the oven at 350 degrees.
  11. Let the dish sit at room temperature for 15 minutes.
  12. Sprinkle the top matzo sheet with olive oil. Bake the lasagna for 45 minutes or until the egg mixture is set. Remove from the oven and let the dish settle for 5 minutes.
  13. Make 1 cut in each direction to form 4 squares. Sprinkle with the remaining fresh herbs.

Inspired by:

https://www.bostonglobe.com/lifestyle/food-dining/2016/04/18/recipe-for-passover-matzo-lasagna-with-mushrooms-and-feta/OKIUWbB3JqUyOxzPHvsgkM/story.html

By Sheryl Julian GLOBE CORRESPONDENT  APRIL 19, 2016