📝 About This Recipe
This Passover staple, often referred to as 'Mina' in Sephardic traditions, transforms humble sheets of unleavened bread into a decadent, savory masterpiece. Layers of crisp matzo are softened with savory broth and stacked between a rich, slow-simmered marinara and a creamy three-cheese blend. It’s a comforting, hearty celebration of tradition that proves you don't need pasta to create a soul-warming Italian-inspired feast.
🥗 Ingredients
The Matzo Base
- 6-8 pieces Matzo Sheets (plain, not egg matzo)
- 2 cups Vegetable or Chicken Broth (warm, for softening the matzo)
The Cheese Filling
- 15 ounces Ricotta Cheese (full fat, Kosher for Passover)
- 1 Egg (large, lightly beaten)
- 2 cups Fresh Spinach (chopped and sautéed until wilted)
- 1/8 teaspoon Nutmeg (freshly grated if possible)
- 1/2 teaspoon Salt and Pepper (to taste)
The Sauce and Toppings
- 3 cups Marinara Sauce (high quality, Kosher for Passover)
- 3 cups Mozzarella Cheese (shredded)
- 1/2 cup Parmesan Cheese (grated)
- 1/4 cup Fresh Basil (torn for garnish)
- 1 tablespoon Olive Oil (for greasing the pan)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or non-stick Passover spray.
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2
In a medium mixing bowl, combine the ricotta cheese, beaten egg, sautéed spinach, nutmeg, salt, and pepper. Stir until well incorporated.
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3
Pour the warm broth into a shallow tray or large rimmed plate. Submerge one sheet of matzo at a time for about 30-60 seconds until slightly softened but not falling apart.
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4
Spread about 1/2 cup of marinara sauce across the bottom of the prepared baking dish to prevent sticking.
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5
Place two softened matzo sheets side-by-side over the sauce. You may need to break a third sheet to fill any gaps to create a solid layer.
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6
Spread half of the ricotta-spinach mixture evenly over the matzo layer using the back of a spoon.
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7
Sprinkle 1 cup of the shredded mozzarella and a tablespoon of Parmesan over the ricotta.
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8
Top with another 3/4 cup of marinara sauce, spreading it to the edges.
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9
Repeat the process: add another layer of soaked matzo, the remaining ricotta mixture, another cup of mozzarella, and more sauce.
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10
Finish with a final layer of soaked matzo. Spread the remaining marinara sauce over the top, ensuring the matzo is completely covered to prevent it from drying out.
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11
Generously sprinkle the remaining mozzarella and Parmesan cheese over the top.
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12
Cover the dish tightly with aluminum foil and bake for 25 minutes.
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13
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and starting to turn golden brown.
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14
Let the lasagna rest for at least 10-15 minutes before slicing. This is crucial as it allows the layers to set and makes for cleaner cuts.
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15
Garnish with fresh torn basil leaves before serving warm.
💡 Chef's Tips
Don't over-soak the matzo; it should be pliable but still hold its shape, as it will continue to absorb moisture from the sauce while baking. Always cover the top layer of matzo completely with sauce to avoid hard, burnt edges. If you prefer a meat version, substitute the cheese filling with a mixture of sautéed ground beef, onions, and garlic, and omit the dairy. Use a high-quality marinara; since matzo is neutral, the flavor of the sauce really carries the dish. For a crispier top, broil the lasagna for the last 2 minutes of cooking, watching closely to avoid burning.
🍽️ Serving Suggestions
Serve with a crisp green salad tossed in a bright lemon-shallot vinaigrette to cut through the richness. A side of roasted zucchini or asparagus with garlic complements the Italian flavors perfectly. Pair with a glass of Mevushal Cabernet Sauvignon or a chilled dry Rosé. For a complete meal, serve alongside a light vegetable soup or clear matzo ball soup.