We always get psyched about the big Seder spread come Passover. I don’t care what anyone says, there’s something deliciously comforting about Gefilte Fish, Matzoh Ball Soup and toothsome brisket. But beyond that main meal, it can be difficult to get jazzed about eating a leavened diet for eight whole nights, centered around the dry, brittle crackers known as matzoh. That’s where this recipe for Matzoh Lasagna comes in, which cleverly transforms the somewhat flavorless flatbread into the perfect noodle substitute for one of our favorite Italian dishes!
5 tablespoons of olive oil
6 cloves of garlic, minced
1/4 teaspoon of red pepper flakes
1 red onion, diced
4 cups of zucchini and/or yellow squash, diced
2 tablespoons of dry herbs (like basil, thyme and oregano)
salt and pepper, to taste
1 3-pound container of ricotta cheese
3 cups mozzarella cheese
1 cup of Parmesan cheese
1 egg, beaten
1/4 cup of milk
6 sheets of matzoh, soaked for 1 minute in water
3 cups of meatless marinara sauce
Fresh basil, for garnish
Preheat an oven to 425˚ F.
Add the olive oil, garlic, and red pepper flakes to a skillet, set over medium heat until the garlic just begins to turn golden. Add in the onions and sauté until translucent. Add in the zucchini and dry herbs. Stir and allow to cook until vegetables just become tender, about 8 – 10 minutes. Season with salt and pepper and reserve.
In a large bowl combine the ricotta, mozzarella, and parmesan cheeses. Add in the beaten egg and milk and set aside.
In the bottom of a 9” x 13” baking pan, spread approximately ½ cup of the marinara sauce. Place in two of the matzo sheets. Spread on half the cheese mixture and top with half of the vegetable mixture. Continue layering, and finish with the last two squares of matzo, the remaining marinara sauce, and a sprinkle of cheese. Place in the oven for 45 – 60 minutes until heated through. Allow to cool 5 – 10 minutes before serving. Garnish with fresh basil.