Easy Passover Lasagna

This is a ’dairy’ main meal for Passover that re-heats well. Even the pickiest eaters love this recipe. Vegetables like mushrooms, zucchini, and peppers may be added; steam them al dente first and add to layers. Italian cheese blend can be used in place of mozzarella if desired.

Ingredients

• 28 ounces ricotta cheese


• 3 eggs


• 8 matzah sheets, or more as needed


• 3 (32 ounce) jars marinara sauce (such as Classico® Tomato and Basil)


• 2 (16 ounce) packages shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).


2. Beat ricotta cheese and eggs together in a bowl.


3. Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.


4. Spread a thin layer of marinara sauce in the bottom of a deep 11×15-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.


5. Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.

Easy Passover Lasagna