Description
This Matzo Lasagna combines the rich flavors of ricotta, tangy marinara, and gooey mozzarella. It’s simple to prepare and makes for a comforting and satisfying meal, perfect for family dinners or casual gatherings.
Ingredients
Scale
- 2 cups ricotta cheese
- 1 egg whisked
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 box gluten-free matzo
- 1 jar marinara sauce of choice
- 2 cups shredded mozzarella cheese more as desired/needed
- 2 cups fresh spinach sautéed (optional)
- 1 cup sliced mushrooms sautéed (optional)
Instructions
- Preheat your oven to 350°F and lightly grease an 8×8 inch pan.
- Cover the bottom of the pan with about 1/3 cup of marinara sauce.
- Place a layer of one matzoh board on top of the sauce.
- Spread 1/4 cup of marinara sauce over the matzoh board.
- Add a layer of the ricotta mixture. If using sautéed veggies, add them after this layer.
- Sprinkle mozzarella cheese on top.
- Repeat these layering steps until the baking dish is full, finishing with tomato sauce and topping with remaining mozzarella cheese.
- Cover the dish and bake for 40 minutes until the cheese is melted and bubbly.
Notes
Feel free to customize the layers with your favorite vegetables.
Let the lasagna sit for a few minutes after baking for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg