12 Delicious Passover Matzo Lasagna Recipes

Who says you can’t enjoy lasagna during Passover? With matzo stepping in for noodles, these 12 delicious recipes reinvent the classic dish in ways that are both traditional and innovative. Whether you’re craving something cheesy, meaty, or veggie-packed, we’ve got a matzo lasagna that’ll make your holiday meals unforgettable. Dive in and discover your new Passover favorite!

Classic Passover Matzo Lasagna

Whip up a twist on tradition with this Classic Passover Matzo Lasagna—layers of matzo, rich cheese, and savory sauce stack up to comfort food perfection. No pasta? No problem.

Ingredients

• 6 sheets matzo (quickly run under water to soften)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 egg (beaten, to bind the cheese layer)
• 2 cups marinara sauce (homemade or store-bought)
• 2 cups shredded mozzarella (for that perfect melt)
• 1/2 cup grated Parmesan (adds a salty kick)
• 1 tbsp olive oil (or any neutral oil, to grease the pan)
• 1 tsp garlic powder (mix into ricotta for extra flavor)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 baking dish with olive oil.
2. In a bowl, mix ricotta, beaten egg, garlic powder, salt, and pepper until well combined.
3. Spread 1/2 cup marinara sauce at the bottom of the dish. Layer 2 matzo sheets over the sauce.
4. Spread half the ricotta mixture over the matzo, then sprinkle with 1/3 of the mozzarella and Parmesan.
5. Repeat layers: sauce, matzo, ricotta, cheeses. Top with remaining matzo, sauce, and cheeses.
6. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
7. Let stand for 10 minutes before slicing. This helps layers set for clean cuts.

Creamy, cheesy, and with just the right bite, this matzo lasagna brings all the comfort of the classic with a Passover twist. Serve with a crisp salad to cut through the richness.

Vegetarian Passover Matzo Lasagna

Elevate your Passover with this **Vegetarian Matzo Lasagna**—layers of crispy matzo, rich tomato sauce, and melty cheese come together in a dish that’s **unexpectedly delicious** and totally kosher for the holiday.

Ingredients

• 6 sheets of matzo (quickly dip in water to soften, but don’t soak)
• 2 cups marinara sauce (homemade or store-bought, but go for low-sodium)
• 15 oz ricotta cheese (whole milk for creaminess)
• 1 egg (bind it all together)
• 2 cups shredded mozzarella (or a mix of your favorite cheeses)
• 1/2 cup grated Parmesan (for that umami punch)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (fresh works too, double the amount)
• Salt and pepper (season every layer)

Instructions

1. Preheat your oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a bowl, mix ricotta, egg, garlic powder, basil, salt, and pepper until smooth.
3. Spread 1/2 cup marinara at the bottom of the dish. Layer 2 matzo sheets over the sauce.
4. Spread half the ricotta mixture over the matzo, then sprinkle with 1/3 of the mozzarella and Parmesan.
5. Repeat layers: sauce, matzo, ricotta, cheeses. Top with remaining matzo, sauce, and cheeses.
6. Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes until bubbly and golden.
7. Let it sit for 5 minutes before slicing. This helps layers set for clean cuts.

Dig into layers of crispy, saucy, cheesy goodness. Serve with a crisp salad to cut through the richness, or enjoy as is for the ultimate comfort food fix.

Spinach and Ricotta Passover Matzo Lasagna

Overwhelm your taste buds with this Spinach and Ricotta Passover Matzo Lasagna—layers of flavor that’ll make your seder unforgettable.

Ingredients

• 6 matzo sheets (quickly run under water to soften)
• 2 cups ricotta cheese (full-fat for creaminess)
• 1 cup grated Parmesan (plus extra for topping)
• 2 cups frozen spinach, thawed and squeezed dry (pat dry to avoid sogginess)
• 1 large egg (binds the filling)
• 2 cups marinara sauce (homemade or jarred)
• 1 tbsp olive oil (for greasing the pan)
• 1 tsp garlic powder (for a flavor kick)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a bowl, mix ricotta, Parmesan, spinach, egg, garlic powder, salt, and pepper until well combined.
3. Quickly run each matzo sheet under warm water to soften, about 10 seconds per side.
4. Spread 1/2 cup marinara sauce on the bottom of the dish. Layer 2 matzo sheets over the sauce.
5. Spread half the ricotta mixture over the matzo. Repeat layers: sauce, matzo, ricotta.
6. Top with remaining matzo, sauce, and a sprinkle of Parmesan.
7. Bake uncovered for 25 minutes, or until bubbly and golden on top.
8. Let stand for 5 minutes before slicing. This helps layers set.

Zesty and creamy, this lasagna’s layers hold together beautifully. Serve with a crisp salad for a complete meal that’s anything but ordinary.

Meat Lover’s Passover Matzo Lasagna

Skip the snooze-fest—this Meat Lover’s Passover Matzo Lasagna is your ticket to flavor town. Stacked with savory layers, it’s a game-changer for your holiday table.

Ingredients

• 6 matzo sheets (quick soak in warm water for pliability)
• 1 lb ground beef (or sub with turkey for a lighter version)
• 1 cup marinara sauce (homemade or jarred, your call)
• 1 cup ricotta cheese (full-fat for creaminess)
• 1 egg (bind it all together)
• 1 cup shredded mozzarella (because cheese pulls are life)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper (season like you mean it)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it.
2. Heat olive oil in a pan over medium-high. Brown the ground beef, breaking it up as it cooks, about 5-7 minutes. Drain excess fat.
3. Stir in marinara sauce and garlic powder. Simmer for 3 minutes to marry the flavors.
4. In a bowl, mix ricotta, egg, salt, and pepper until smooth. This is your glue.
5. Quickly dip each matzo sheet in warm water—just 10 seconds—then layer 2 in a greased 9×13 dish.
6. Spread half the ricotta mix over matzo, then half the meat sauce. Repeat layers, finishing with matzo.
7. Top with mozzarella, because the cheesier, the better. Bake uncovered for 25 minutes until bubbly and golden.
8. Let it sit for 5 minutes—patience rewards with perfect slices.

Bold flavors and textures collide in every bite—creamy, meaty, with a slight crunch from matzo. Serve with a crisp salad to cut through the richness, or go rogue and add a fried egg on top for breakfast vibes.

Gluten-Free Passover Matzo Lasagna

Makeover your Passover with this gluten-free matzo lasagna that’s as easy as it is delicious. Swap traditional noodles for matzo and layer up with rich, savory flavors that’ll have everyone asking for seconds.

Ingredients

• 6 gluten-free matzo sheets (look for Passover-certified)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 large egg (helps bind the ricotta)
• 2 cups marinara sauce (homemade or store-bought)
• 2 cups shredded mozzarella cheese (for that perfect melt)
• 1/2 cup grated Parmesan cheese (adds a salty kick)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (or fresh if you have it)
• Salt and pepper (to taste, but don’t skip)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium bowl, mix ricotta cheese, egg, garlic powder, basil, salt, and pepper until well combined.
3. Soak matzo sheets in warm water for 30 seconds to soften, then pat dry with a towel to prevent sogginess.
4. Spread 1/2 cup marinara sauce on the bottom of the baking dish, then layer 2 matzo sheets over the sauce.
5. Spread half of the ricotta mixture over the matzo, followed by 1/2 cup marinara and 1/2 cup mozzarella.
6. Repeat the layers, ending with matzo on top. Cover with remaining marinara and sprinkle with mozzarella and Parmesan.
7. Bake for 25 minutes, or until cheese is bubbly and golden. Let stand for 5 minutes before slicing.

Every bite of this lasagna is a creamy, cheesy delight with a satisfying crunch from the matzo. Serve it with a crisp salad or roasted veggies for a complete meal that’s sure to impress.

Vegan Passover Matzo Lasagna

Vegan Passover Matzo Lasagna is here to **shake up** your holiday table. **Layers** of matzo, rich tomato sauce, and creamy vegan cheese come together for a dish that’s **unapologetically** delicious and totally plant-based.

Ingredients

• 6 sheets of matzo (use whole wheat for extra fiber)
• 2 cups marinara sauce (homemade or store-bought)
• 1.5 cups vegan ricotta (or sub with blended tofu for a lighter version)
• 1 cup vegan mozzarella shreds (melts best when fresh)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking.
2. Lightly grease an 8×8 inch baking dish with olive oil to prevent sticking.
3. Spread 1/2 cup of marinara sauce at the bottom of the dish for a saucy base.
4. Layer 2 sheets of matzo over the sauce, breaking pieces to fit if necessary.
5. Spread 1/2 cup of vegan ricotta over the matzo, then sprinkle with 1/3 cup of mozzarella shreds.
6. Repeat the layers twice more, ending with a final layer of sauce and mozzarella on top.
7. Sprinkle garlic powder, salt, and pepper over the top layer for added flavor.
8. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.
9. Let it sit for 5 minutes before slicing to allow layers to set.

Zesty and comforting, this lasagna boasts a **perfect balance** of crispy and creamy textures. **Serve** it with a side of roasted veggies or a fresh salad to round out the meal.

Cheesy Passover Matzo Lasagna

Passover just got a major upgrade with this Cheesy Matzo Lasagna. Packed with layers of flavor, it’s a game-changer for your holiday table.

Ingredients

• 6 sheets of matzo (quickly run under water to soften)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 egg (beaten, to bind the cheese)
• 1 cup marinara sauce (homemade or store-bought)
• 2 cups shredded mozzarella (for that perfect melt)
• 1/2 cup grated Parmesan (adds a salty kick)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper (to season)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a bowl, mix ricotta, beaten egg, garlic powder, salt, and pepper until well combined.
3. Quickly run each matzo sheet under warm water to soften, about 10 seconds per side.
4. Layer 2 matzo sheets at the bottom of the dish, spread half the ricotta mixture, then 1/3 cup marinara, and 1/2 cup mozzarella.
5. Repeat the layers, ending with matzo on top. Spread remaining marinara, sprinkle mozzarella and Parmesan.
6. Bake for 25 minutes, or until cheese is bubbly and golden. Let stand for 5 minutes before serving.

Layers of matzo soak up the sauce, turning tender while the cheese gets irresistibly gooey. Serve with a crisp salad to cut through the richness.

Spicy Passover Matzo Lasagna

Transform your Passover with this Spicy Passover Matzo Lasagna—layers of matzo, cheese, and a kick of heat that’ll make your taste buds dance. No flour? No problem. This dish is a game-changer.

Ingredients

• 6 sheets of matzo (soak briefly if too hard)
• 2 cups marinara sauce (spicy version for extra heat)
• 1.5 cups ricotta cheese (full-fat for creaminess)
• 1 cup shredded mozzarella (or mix with provolone)
• 1/2 cup grated Parmesan (freshly grated tastes best)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp red pepper flakes (adjust to taste)
• 1 egg (beaten, for binding)
• Salt and pepper (to taste)

Instructions

1. Preheat your oven to 375°F. Grease a baking dish with olive oil.
2. Mix ricotta, half the mozzarella, Parmesan, egg, red pepper flakes, salt, and pepper in a bowl.
3. Layer 2 matzo sheets in the dish. Spread half the cheese mixture, then half the marinara. Repeat layers.
4. Top with remaining matzo, marinara, and mozzarella. Cover with foil.
5. Bake for 25 minutes. Remove foil, bake for 10 more minutes until bubbly and golden.
6. Let it rest for 5 minutes before slicing. This helps layers set.

Dive into layers of creamy, spicy, and crunchy perfection. Serve with a side of cool cucumber salad to balance the heat. Perfect for a Passover that packs a punch.

Mushroom and Onion Passover Matzo Lasagna

Craving comfort food with a twist? This Mushroom and Onion Passover Matzo Lasagna layers earthy flavors between crispy matzo for a dish that’s both nostalgic and novel.

Ingredients

• 4 matzo sheets (soak briefly if too hard)
• 2 cups sliced mushrooms (cremini or button for best flavor)
• 1 large onion, thinly sliced (sweet varieties work well)
• 2 cups marinara sauce (homemade or store-bought)
• 1 cup ricotta cheese (full-fat for creaminess)
• 1 cup shredded mozzarella (or a blend for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking.
2. Heat olive oil in a pan over medium heat. Add onions and mushrooms, sautéing until golden, about 5-7 minutes. Tip: Don’t overcrowd the pan for even cooking.
3. Season the mixture with garlic powder, salt, and pepper. Stir well to combine, then remove from heat.
4. Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking.
5. Place two matzo sheets over the sauce, breaking them if necessary to fit.
6. Layer half the ricotta over the matzo, followed by half the mushroom-onion mix and a sprinkle of mozzarella.
7. Repeat the layers: sauce, matzo, remaining ricotta, mushroom-onion mix, and top with the rest of the mozzarella. Tip: Let each layer peek through for a beautiful finish.
8. Bake for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: Rest for 5 minutes before slicing for cleaner cuts.

Outcome? A lasagna with crispy edges, a creamy center, and umami-packed layers. Serve with a side salad for a light contrast or enjoy as is for ultimate comfort.

Eggplant Passover Matzo Lasagna

Unleash a twist on tradition with this Eggplant Passover Matzo Lasagna—layers of savory, cheesy goodness that’ll make your taste buds dance. Perfect for Passover or any night you crave something hearty and delicious.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds (salt and drain to reduce bitterness)
• 4 sheets of matzo (quickly run under water to soften)
• 2 cups marinara sauce (homemade or store-bought)
• 1 1/2 cups ricotta cheese (whole milk for creaminess)
• 1 cup shredded mozzarella cheese (or a blend for more flavor)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1 egg, beaten (helps bind the ricotta)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (or fresh if available)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Arrange the eggplant slices in a single layer on a baking sheet. Brush lightly with olive oil and season with salt, pepper, and garlic powder. Roast for 20 minutes until tender.
3. In a bowl, mix ricotta cheese, beaten egg, dried basil, salt, and pepper until well combined.
4. Quickly run each matzo sheet under cold water for about 10 seconds to soften, then layer two sheets at the bottom of the prepared baking dish.
5. Spread half of the ricotta mixture over the matzo, followed by a layer of half the roasted eggplant, half the marinara sauce, and half the mozzarella and Parmesan cheeses.
6. Repeat the layers with the remaining matzo, ricotta mixture, eggplant, marinara sauce, and cheeses.
7. Bake uncovered for 25 minutes, or until the cheese is bubbly and golden brown.
8. Let the lasagna sit for 10 minutes before slicing to allow the layers to set.

Who knew matzo could be this transformative? The eggplant adds a meaty texture, while the cheeses melt into a creamy, dreamy layer. Serve with a crisp salad for a complete meal that’s sure to impress.

Sweet Potato Passover Matzo Lasagna

Yum, you won’t believe how this Sweet Potato Passover Matzo Lasagna transforms tradition into a crave-worthy dish. Layers of sweet potato, matzo, and cheese come together for a bite that’s both comforting and exciting.

Ingredients

• 2 cups mashed sweet potatoes (pre-cooked, about 2 medium)
• 6 sheets matzo (quick soak in warm water to soften)
• 1 1/2 cups ricotta cheese (whole milk for creaminess)
• 1 cup shredded mozzarella (or blend for more flavor)
• 1/2 cup grated Parmesan (freshly grated melts better)
• 1 egg (beaten, acts as a binder)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp garlic powder (for a hint of savoriness)
• 1/4 tsp nutmeg (optional, adds warmth)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. In a bowl, mix mashed sweet potatoes with ricotta, half the mozzarella, Parmesan, egg, salt, pepper, garlic powder, and nutmeg until well combined.
3. Quickly soak matzo sheets in warm water for 30 seconds, then layer 3 sheets on the bottom of the dish.
4. Spread half the sweet potato mixture over the matzo, then repeat with remaining matzo and mixture.
5. Sprinkle the top with remaining mozzarella for a golden, cheesy finish.
6. Bake for 25 minutes, or until the cheese is bubbly and slightly browned.
7. Let it sit for 5 minutes before slicing to set the layers.

Now, the lasagna boasts a creamy interior with a slight crunch from the matzo, offering a delightful contrast. Serve it with a crisp salad to cut through the richness, or enjoy it as is for a hearty meal that celebrates tradition with a twist.

Zucchini Passover Matzo Lasagna

Overwhelm your taste buds with this twist on a classic—layers of matzo, zucchini, and cheese come together in a dish that’s unexpectedly delicious. Perfect for Passover or any night you crave something comforting yet light.

Ingredients

• 4 matzo sheets (or enough to layer your dish)
• 2 medium zucchinis, thinly sliced (use a mandoline for even slices)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 cup marinara sauce (homemade or store-bought)
• 1 egg, beaten (acts as a binder)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking.
2. Lightly grease a baking dish with olive oil to prevent sticking.
3. Layer the bottom of the dish with matzo sheets, breaking them to fit if necessary.
4. Spread half the ricotta cheese over the matzo, using the back of a spoon for even coverage.
5. Arrange a layer of zucchini slices over the ricotta, slightly overlapping for full coverage.
6. Drizzle half the marinara sauce over the zucchini, then sprinkle with half the mozzarella.
7. Repeat the layers: matzo, ricotta, zucchini, marinara, and mozzarella.
8. Brush the top layer of matzo with the beaten egg for a golden finish.
9. Bake for 25-30 minutes, until the cheese is bubbly and the edges are golden brown.
10. Let it rest for 5 minutes before slicing to allow the layers to set.

Serve this lasagna hot, where the crispy matzo contrasts beautifully with the creamy ricotta and tender zucchini. Try topping with fresh basil for a pop of color and flavor.

Conclusion

Ready to transform your Passover meals? These 12 matzo lasagna recipes offer a delightful twist on tradition, ensuring your holiday table is anything but ordinary. Whether you’re craving classic flavors or something new, there’s a recipe here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Passover board for easy access next year!