Matzo Lasagna Recipe Easy: Passover-Friendly Layers of Cheesy Comfort

Passover dinner just got more exciting with this approach to lasagna that uses matzo sheets instead of pasta. I developed this method to keep the tradition alive while making it simpler for home cooks.

The layers come together quickly: sauce, matzo, cheese, and repeat. No pre-cooking the matzo—it softens perfectly in the oven. This delivers the comfort of lasagna with minimal effort.

What emerges is a dish with all the familiar flavors and textures of classic lasagna. The matzo absorbs the sauce while maintaining structure, and the cheese melts into gooey perfection.

It’s an easy way to serve a crowd during Passover or any time you want lasagna without the pasta.

Ingredients for Matzo Lasagna Recipe Easy

Matzo, cheese, and sauce come together for this crowd-pleasing comfort dish.

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The matzo is the star here—look for plain, unsalted sheets (the egg kind works too but changes the texture slightly). Most grocery stores stock them in the kosher section year-round, not just Passover. Manischewitz is reliable and easy to find. The ricotta? Whole milk makes it richer, but part-skim works in a pinch. Don’t skip grating the Parmesan fresh—it melts way better than the pre-shredded stuff.

No ricotta? Cottage cheese blended smooth works surprisingly well. Fresh mozzarella instead of shredded? Slice it thin and layer it like the matzo. For the sauce, Rao’s or Victoria jarred versions are my go-tos (worth the splurge). If you’re making your own, San Marzano tomatoes, garlic, and a pinch of sugar balance it out perfectly. The basil can be dried at one-third the amount if fresh isn’t available.

Assemble and bake right away, or cover and refrigerate for up to 24 hours before baking. Leftovers keep 4-5 days in the fridge—reheats beautifully. Freezes well too, just thaw overnight before warming through.

Step-by-Step Instructions for Matzo Lasagna

Here’s how I layer this comfort dish without boiling noodles or fussing with traditional lasagna sheets.

Step 1: Sauté Aromatics for the Sauce Base

Heat the 2 tbsp olive oil in a saucepan over medium heat. Add the finely diced onion and cook for 3-4 minutes until it turns translucent and just starts to brown at the edges.

Stir in the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant—don’t let it burn. Add the 1 tsp salt, 0.5 tsp black pepper, and 1 tsp dried oregano, then pour in the 4 cups marinara sauce. Simmer for 5 minutes to meld the flavors.

Step 2: Prepare the Ricotta Filling

In a bowl, combine the 2 cups ricotta cheese with the 2 whole large eggs. Mix until smooth and fully incorporated—the eggs bind the ricotta so it doesn’t turn runny when baked.

Season the mixture with a pinch of salt and black pepper. I don’t overmix it; just stir until everything looks creamy and uniform. This layer adds richness that balances the tang of the marinara.

Step 3: Layer the Matzo and Cheeses

Preheat your oven to 375°F. Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish. Arrange a single layer of 4 matzo sheets, breaking them as needed to fit. They’ll soften as they absorb the sauce.

Spread half the ricotta mixture over the matzo, then sprinkle 1 cup mozzarella cheese and ⅓ cup parmesan cheese evenly on top. Repeat the layers: another 1 cup marinara sauce, 4 matzo sheets, remaining ricotta, and half the remaining mozzarella and parmesan.

Step 4: Top and Bake to Bubbly Perfection

Add the final layer: the last 4 matzo sheets, remaining marinara sauce, and the rest of the mozzarella and parmesan. Cover the dish tightly with foil to trap steam.

Bake for 25 minutes, then remove the foil and bake for another 10-15 minutes until the top is golden brown and the sauce is bubbling at the edges. The matzo should be tender, not crunchy.

Step 5: Rest and Garnish Before Serving

Let the lasagna rest for 10 minutes after baking—this helps it set so it slices cleanly instead of falling apart. The layers need this time to firm up as the cheeses cool slightly.

Sprinkle the 0.5 cup chopped fresh basil over the top just before serving for a bright, fresh contrast to the rich, cheesy layers. Serve warm and enjoy the comfort of this easy, Passover-friendly twist on a classic.

Creative Variations of matzo lasagna recipe easy

Spinach and Mushroom

Add 2 cups sautéed spinach and 1 cup mushrooms between the matzo layers for an earthy twist. I cook them in 1 tbsp olive oil with 2 minced garlic cloves until wilted. This boosts nutrition while keeping the dish hearty and delicious. 🌱

Meat Lover’s Version

Brown 1 lb ground beef or Italian sausage with 1 diced onion and 3 garlic cloves. Drain excess fat, then mix with 2 cups marinara sauce before layering. The meat adds protein and richness, perfect for feeding a hungry crowd.

Pesto Swirl

Swirl ½ cup basil pesto into the ricotta mixture before spreading it on the matzo. I use New Seasons Market pesto for convenience. The herby flavor pairs beautifully with the cheeses, adding a fresh, vibrant note.

Vegetable Medley

Layer thinly sliced zucchini and eggplant with the matzo for a garden-fresh take. Lightly salt and drain the veggies first to remove excess moisture. This version is a great way to use summer produce from my Portland garden.

Spicy Kick

Add ½ tsp red pepper flakes to the marinara sauce and sprinkle ¼ cup pepper jack cheese on top. The heat balances the creaminess, and it’s my husband Tom’s favorite variation. 🌶️

Breakfast Style

Replace marinara with 1 cup scrambled eggs mixed with ½ cup milk and ½ cup shredded cheddar. Layer with matzo and bake until set. It’s a fun way to enjoy this dish for brunch or dinner.

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