Recipe courtesy of Pamela Salzman

Matzo Lasagna

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  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 4 servings
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Optional Add-Ins:


  1. Preheat the oven to 350 degrees F.
  2. Fill a baking dish with about 1 inch of room temperature water. This will be for soaking the matzo.
  3. Beat the egg in a small bowl. Add the ricotta and 2 tablespoons of the pecorino and stir until well combined.
  4. Spread 1/2 cup of the marinara sauce on the bottom of an 8-by-8-inch baking dish.
  5. Soak 1 sheet of matzo in the water for about 45 seconds, just to soften. You don't want it to fall apart or become mush. Transfer to the baking dish. Spread with 1/2 of the ricotta mixture. Spread 1/4 cup sauce on top of the ricotta, then sprinkle with 1/3 cup of the mozzarella.
  6. Soak the second sheet of matzo and repeat the layering with the remaining ricotta, 1/4 cup of the sauce and 1/3 cup of the mozzarella.
  7. Soak the last piece of matzo and transfer to the baking dish. Spread with 1/4 cup of the sauce (or more) then sprinkle with the remaining 2/3 cup mozzarella and 1 tablespoon of pecorino.
  8. Cover the baking dish with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is golden and the lasagna is bubbling, about 10 more minutes. If the sides are bubbling, but you want the cheese more golden quickly, broil for 10 to 30 seconds.

Cook’s Note

To double this recipe, use a 9-by-13-inch baking dish. You can omit the egg if you cannot eat eggs, but it does help bind the ricotta together.

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