By Sonya Sanford
This story originally appeared on The Nosher.
Once you’re halfway into Passover, and the leftovers from seder are long gone, do you find yourself craving something that will scratch the itch for doughy bread and silky pasta?
That’s when it’s time to whip up a matzah lasagna, or “matzagna” as it’s more lovingly called.
While the dish’s exact origins are unknown (although it’s likely an Italian Jewish creation), matzah lasagna strongly resembles Sephardic mina, a popular Passover matzah pie made with layers of cooked spinach and melty cheese.
Every family has their distinct way of preparing matzah lasagna; some insist on including cottage cheese in lieu of ricotta, others rely on torn fresh mozzarella instead of shredded, and some swear that it’s essential to soak your matzah before you assemble the lasagna. So, what makes this matzah lasagna different from all the other matzagnas?
This recipe simplifies as many steps as possible by utilizing prepared ingredients, while leaving room to customize and personalize your matzah lasagna. While the ingredient list is short and simple, there are a few musts to maximize flavor. Basil and thyme added to the ricotta mixture offer a fresh, punchy, herbaceous note, and the sharp cheddar combined with mozzarella heightens the savoriness and depth.
And it may seem like you’re adding a huge amount of ricotta, but trust the process because matzah is more drying than a noodle and requires a heftier amount of filling. If you’re feeling ambitious, you can even go the extra mile and make your ricotta and marinara from scratch. Sometimes, I also like to add in a layer of sauteed spinach or mushroom for a dose of fiber and nutrition.
Layered together and baked until browned and bubbly, matzagna is impossible to resist. Serving it to my family, my niece took one bite and enthusiastically exclaimed: “This tastes just like pizza!” followed by a request for seconds. Matzah lasagna is guaranteed to satisfy the kid in all of us.
The Best Matzah Lasagna
Ingredients
- 6–7 sheets matzah
- 3 1/2 cups (1 jar/25 oz) marinara or your favorite tomato sauce
- 2 16-oz containers whole-milk ricotta
- 1 cup chopped basil + more for garnish
- 4–5 sprigs thyme, leaves removed from stems, about 2 teaspoons
- 1 large egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, or to taste
- 5 cups (16 oz) shredded low-moisture mozzarella
- 1 1/2 cups (5 oz) shredded cheddar cheese
- 1/4 cup grated parmesan (optional)
Instructions
- Preheat the oven to 375°F.
- Add the ricotta, chopped basil, thyme, egg, salt and pepper to a bowl, and mix until just combined.
- Assemble the lasagna in a 9”x13” casserole dish that is at least 2.5”-3” deep. Start by adding 1 cup of the marinara to the bottom of the dish. Layer two sheets of matzah on the bottom, break as needed to fit them into a single layer. Top the matzah with 2 cups of the ricotta mixture (half of the mixture), and smooth it into an even layer with an offset spatula or the back of a spoon. Evenly top the ricotta with 2 cups of shredded mozzarella and 1/2 a cup of shredded cheddar.
- Repeat the process by dolloping 1 cup of sauce over the shredded cheese. Top the sauce with two sheets of matzah, the remaining 2 cups of the ricotta mixture, followed by 2 cups of shredded mozzarella, and 1/2 a cup of shredded cheddar.
- For the last layer, top the cheese layer with two sheets of matzah, then finish it off with the remaining tomato sauce (if you enjoy a saucier lasagna, you can add an additional cup of tomato sauce over the top before you finish it off with the shredded cheeses). Add the remaining 1 cup of mozzarella and 1/2 cup of cheddar. Finally, sprinkle the parmesan over the top.
- Cover the lasagna with foil, and bake for 30 minutes covered.
- Uncover the lasagna and bake for an additional 15-20 minutes or until browned and bubbly on top. Allow to cool for 15 minutes before serving so that the lasagna can set and hold its shape.
Notes
Stuffed vegetables invite creativity, but there are some "rules" when it comes to cooking. Vered Guttman shares six veggie-stuffing tips.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.