Passover Matzo Lasagna Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings

• 6 matzo sheets
• 4 large eggs, lightly beaten
• 1 (24 ounce) carton cottage cheese
• 1 (8 ounce) package shredded mozzarella cheese, divided
• 1 (28 ounce) jar marinara sauce

Directions

1. Preheat the oven to 350F (175C).
2. Soak matzo sheets in a large bowl of hot water for about 30 seconds until tender. Drain well.
3. In a separate bowl, combine the beaten eggs, cottage cheese, and 1/2 of the shredded mozzarella cheese.
4. Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking pan.
5. Place 2 matzo sheets over the sauce, then pour another layer of marinara sauce over the matzo sheets.
6. Spread half of the cheese mixture on top of the sauce, then add another layer of marinara sauce.
7. Continue layering, alternating between matzo sheets, sauce, and cheese mixture, until all matzo sheets are used. End with a layer of marinara sauce on top.
8. Sprinkle the remaining mozzarella cheese over the top of the final layer.
9. Bake in the preheated oven for 30 to 40 minutes, or until the cheese is melted and the sauce is bubbly.

Nutrition Facts (per serving)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.