April 5, 2016
Now, you can have your lasagna and eat it too without breaking the fundamental law of Passover!
Lasagna during Passover, say what? Wait, don’t stop reading just yet! Yes, we know noodles are chametz (leavened dough that had the chance to rise) and therefore prohibited from consumption during the holiday. But wait, who said we were using pasta?
Craving everyday comfort foods during Passover is completely normal. After all, it seems like each meal features the same thing, lots and lots of boring matzah. We believe you shouldn’t have to sacrifice during a holiday commemorating being freed from slavery in the land of Egypt.
We get it, you are probably dreading eating even more matzah during the 8 Days of Passover but we promise you won’t even know it’s in there. Soaking the boards in water allows them to become more pliable during the baking process. Can you believe they take on a noodle-like consistency?
Give it a try, you won’t be disappointed!
Spinach Matzah Lasagna
- 8 boards matzah
- 1 jar marinara sauce
- 1 (15oz) container part skim ricotta cheese
- 2 cups frozen chopped spinach
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 1/2 cup parmesan cheese
- 1 1/2 cups mozzarella cheese
- fresh basil (optional, for garnish)
- Preheat oven to 350 degrees.
- Soak matzah boards in warm water for about 1 minute to soften them.
- Combine ricotta, spinach, spices, 1/4 cup parmesan, and 1/2 cup mozzarella in a bowl and mix well.
- Spoon some marinara sauce on the bottom of a baking pan. Cover the bottom of the pan with 2 soften boards of matzah. Add a layers of sauce followed by 1/3 of the cheese/spinach mixture. Continue this process with the remaining ingredients. The top layer should be the final 2 soften boards of matzah and the last of the sauce.
- Top off the lasagna with the remaining mozzarella and parmesan cheeses.
- Bake at 350 degrees for 30 minutes or until cooked through and the cheese is fully melted. Sprinkle with chopped fresh basil.