Saucepan@saucepan · Shared this recipeFollowIsraeli · mainMatzo LasagnaA kosher-for-Passover lasagna made with layers of matzo, tomato sauce, ricotta, and shredded cheese, baked until golden.total1 hr 5 minprep20 mincook45 minservings8Original recipe on veredguttman.comKeep this recipeAdd a copy of Matzo Lasagna 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.Ingredients8 servingsBack to 8 servings1 tsp kosher salt1 tsp dried oregano21 oz canned crushed tomatoes1 lb regular or low-fat ricotta cheese, preferably hand dipped8 plain matzos, 7-by-7-inch squares10 oz shredded cheese, 2½ packed cups, such as a Mexican 4-cheese blend2 tbsp olive oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 350 degrees. Grease the inside of a 9-by-13-inch baking dish with cooking oil spray.2Step 2: Stir the salt (to taste) and oregano into the crushed tomatoes. Spread a couple of spoonfuls of the tomatoes over the bottom of the baking dish.3Step 3: Put ricotta in a medium bowl and mix with a fork to a smooth paste.4Step 4: Put hot (not boiling) water in a container large enough to hold the matzo unbroken. Add 2 matzos and soak briefly, so the matzos become damp yet are still firm enough to hold their shape, shaking off any excess water. Transfer to the baking dish and arrange as one layer, breaking off pieces of the matzo to fit as needed.5Step 5: Spoon one-third of the ricotta on top of the matzo layer, spreading it to the edges. Spread one-quarter of the tomato mixture to cover the ricotta. Scatter one-quarter of the shredded cheese over the tomato layer. Repeat with the matzos, ricotta and shredded cheese to build three layers, ending with the shredded cheese. Top with one more layer of matzo, spread tomato mixture, drizzle olive oil and sprinkle the rest of the shredded cheese evenly all over the top.6Step 6: Bake for 45 minutes; the cheese on top will be golden brown. Let sit for 15 minutes before serving.getsaucepan.com/r/e70e0800-648e-4311-8407-8d6c33975a51 · Original: https://veredguttman.com/matzo-lasagna/
