Saucepan@saucepan · Shared this recipeFollowAmerican · dinnerMatzo Lasagna for PassoverA Passover-friendly lasagna made with matzo sheets, creamy ricotta, spinach, and mozzarella, baked in marinara sauce.total1 hr 5 minprep20 mincook45 minservings4Original recipe on danastable.comKeep this recipeAdd a copy of Matzo Lasagna for Passover to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 cup ricotta, 8 ounce container1 large egg, beaten0.25 tsp Diamond Crystal kosher salt, optional0.25 tsp ground black pepper0.5 tsp garlic powder2 tbsp chopped fresh basil ), plus extra chopped basil for garnish (0.2 ounces0.25 cup plus 2 tablespoons grated parmesan cheese, divided10 oz box chopped frozen spinach, defrosted and drained well4 standard matzo sheets1.667 cup marinara sauce ), choose your favorite brand (15 ounce jar1.333 cup shredded mozzarella cheese, 6 ouncesStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 350°F.2Step 2: In a large mixing bowl, combine the ricotta with egg, salt, pepper, garlic, chopped fresh basil, 1/4 cup of the parmesan, and drained spinach. Mix until well combined.3Step 3: Spread 1/3 cup of the sauce at the bottom of an 8x8 inch square baking dish into an even layer.4Step 4: Place 1 sheet of matzo in the baking dish. Dollop with a heaping 1/3 cup ricotta spinach mixture, and spread as evenly as possible. Spread 1/3 cup sauce on top, and then sprinkle with 1/3 cup of the mozzarella cheese.5Step 5: Repeat this process three more times layering in this order: matzo, ricotta mixture, sauce, and then mozzarella. Always use 1/3 cup of each filling.6Step 6: Sprinkle the top of the lasagna with remaining 2 tablespoons of parmesan cheese.7Step 7: Cover the pan tightly with aluminum foil, but use a slightly bigger piece, and tent the foil so that it doesn't touch the cheese. Bake for 35 minutes. Then, uncover, and bake for an additional 10 minutes until the cheese is bubbly and lightly golden brown.8Step 8: Garnish lasagna with extra chopped fresh basil on top.getsaucepan.com/r/c086ddfd-8447-4699-b760-cb7bbc4a0730 · Original: https://danastable.com/matzo-lasagna-for-passover/
