Every year during Passover we hold a proper matzo lasagna night — not a “this will do because it’s Pesach” meal, but a real, bubbly, cheesy lasagna that people ask to come back for.
I typically bake two pans, toss a bright salad, roast rosemary carrots, and turn Passover rolls into garlicky “bread.” It’s loud, cozy, and no one misses the pasta. The best part: it comes together with just five ingredients — a quick dip of matzo, layers of flavorful marinara, creamy ricotta, and melty mozzarella, baked at 375°F until golden and bubbling. It feeds a crowd, reheats wonderfully, and makes a Pesach weeknight feel special.
TL;DR – Matzo Lasagna
- 🍝 What it is: A cheesy, crowd-pleasing matzo lasagna that brings classic pasta-night energy to Passover.
- 🧀 Only 5 ingredients: Matzo, marinara, ricotta, mozzarella, and Italian seasoning.
- 💧 The key step: Quickly dip matzo in water before layering so it softens like pasta but doesn’t turn soggy.
- 🔥 Bake: 375°F for about 35–40 minutes, until bubbly and golden.
- 🍽️ Why it’s weeknight gold: Feeds a crowd, reheats well, and slices cleanly after a short rest.
Key Ingredients
- Matzo — Plain matzo is ideal. Dip briefly in water so it softens and bends but doesn’t fall apart.
- Ricotta — Full-fat ricotta yields a creamy filling. If you can’t find ricotta suitable for Passover, small-curd cottage cheese is a workable substitute.
- Mozzarella — Shredded mozzarella gives a classic stretchy, browned top. Be generous on the final layer for a nicely browned finish.
- Marinara Sauce — Choose a sauce with clear flavor and seasoning; it does most of the heavy lifting in this five-ingredient dish.
- Italian Seasoning — A small amount brings the whole casserole together; fresh basil is optional if you have it.
Easy Ways to Change It Up
This simple matzo lasagna is excellent as written, but it also adapts well to a few additions:
- Add fresh spinach. Stir a handful of chopped spinach into the ricotta for extra color and nutrition without changing the texture much.
- Layer in roasted vegetables. Roasted zucchini, mushrooms, or broccoli tuck in nicely between layers and add substance.
- Swirl in pesto. A spoonful of pesto mixed into a ricotta layer or dotted between layers adds bright, herby flavor.
🔥 Pro Move
I rarely make a single pan — doubling the recipe is easy and makes hosting effortless once you’re in the layering groove. Leftovers also reheat nicely for lunches the next day.
How to Make Matzo Lasagna (Step-by-Step)
Step 1: Preheat and prep. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Step 2: Mix the ricotta layer. In a bowl, stir ricotta with the Italian seasoning until smooth and evenly seasoned.
Step 3: Dip the matzo briefly. Fill a shallow dish with about 1 inch of water. Dip each matzo sheet for a few seconds per side — enough to soften so it bends, but not long enough to become soggy.
Step 4: Start layering. Spread a thin layer of marinara on the bottom of the dish, add dipped matzo (break pieces to fit), spread ricotta, sprinkle mozzarella, and spoon more sauce. Repeat until the dish is filled, finishing with sauce and a generous layer of mozzarella.
Step 5: Bake covered, then uncovered. Cover tightly with foil and bake 30 minutes. Remove foil and bake another 5–10 minutes until cheese is bubbly and lightly golden. Let the lasagna rest at least 10–15 minutes before slicing so the layers set and you get clean servings.
Storing & Reheating Leftovers
Leftovers are rare but welcome. Store cooled portions in an airtight container in the refrigerator for up to five days. Reheat individual servings in the microwave for about a minute or warm larger portions in a covered dish in a 350°F oven until heated through.
Did you try this recipe and love it? Leave a comment below or a five-star rating to let me know!
Other Simple Kosher for Passover Recipes
-
Passover Rolls (Easy Matzo Meal Sandwich Rolls) -
Easy Baked Lemon Butter Salmon (15 Minutes)
-
Baked Salmon Bites (Easy, 2-Ingredient Recipe)
-
Easy Baked Teriyaki Salmon (2 Ingredients, 15 minutes)
📖 Recipe
Matzo Lasagna (5-Ingredient Passover Dinner)
15 mins
40 mins
55 mins
Ingredients
- 15 oz Ricotta cheese
- 16 oz Shredded mozzarella
- 2 jars marinara sauce (about 24 oz each)
- 1 TB Italian seasoning
- 1 box plain matzo (about 10–12 sheets)
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a bowl, mix the ricotta and Italian seasoning until combined and smooth.
- Fill a shallow dish with about 1 inch of water. Dip each matzo sheet for a few seconds per side — just enough to soften without falling apart.
- Spread a thin layer of marinara on the bottom of the baking dish. Add a layer of dipped matzo, breaking pieces to fit. Spread ricotta over the matzo, sprinkle mozzarella, then spoon more sauce on top. Repeat layers, finishing with sauce and a generous layer of mozzarella.
- Cover tightly with foil and bake for 30 minutes. Remove the foil and bake an additional 5–10 minutes, until bubbly and lightly golden.
- Let the lasagna rest at least 10 minutes before slicing and serving so the layers set.
Notes
- Don’t oversoak the matzo. A quick dip keeps it tender without turning mushy.
- Rest before slicing. Letting the dish sit helps the layers set for cleaner slices.
- Make-ahead friendly. This reheats well and often tastes even better the next day.