Passover Cheese Lasagna Recipes
EASY PASSOVER LASAGNA
This is a 'dairy' main meal for Passover that re-heats well. Even the pickiest eaters love this recipe. Vegetables like mushrooms, zucchini, and peppers may be added; steam them al dente first and add to layers. Italian cheese blend can be used in place of mozzarella if desired.
Provided by Weekend Cook
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat ricotta cheese and eggs together in a bowl.
- Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
- Spread a thin layer of marinara sauce in the bottom of a deep 11x15-inch baking dish; top with a layer of moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread a layer of ricotta mixture over matzah mixture. Sprinkle mozzarella cheese over ricotta mixture layer. Repeat layering with remaining ingredients, ending with a layer of matzah, marinara, and mozzarella cheese, respectively.
- Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.
Nutrition Facts : Calories 683.5 calories, Carbohydrate 62.9 g, Cholesterol 143.9 mg, Fat 29.5 g, Fiber 7 g, Protein 40.1 g, SaturatedFat 15.4 g, Sodium 1784.4 mg, Sugar 25.9 g
PASSOVER MATZO LASAGNA
You won't miss the lasagna noodles in this quick to assemble dairy passover dish. Whole Matzo boards are used in place of the noodles.
Provided by Chef4Six
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 50m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds. Drain. Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 23.2 g, Cholesterol 83.8 mg, Fat 8.9 g, Fiber 1.7 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 636.9 mg, Sugar 6.8 g
PASSOVER LASAGNA
This recipe uses matzah sheets instead of lasagna noodles. Delicious, and it's easy to take the leftovers for lunch the next day (unlike dry matzah for sandwiches!) As an option, add cooked spinach, mushrooms, onions, or peppers.
Provided by Beck943
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano.
- Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 26.4 g, Cholesterol 30.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 5.6 g, Sodium 606.3 mg, Sugar 4.6 g
MATZOH LASAGNA
Make and share this Matzoh Lasagna recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grease a pan large enough to fit the one matzoh board.
- You can use olive oil spray.
- Place enough sauce to cover the bottom, about 1/2 cup.
- Place the 1 matzoh board on top.
- Spread more tomato sauce over the matzoh.
- Place some cottage cheese on top of the matzoh.
- Sprinkle with mozzarella and Parmesan cheeses.
- Repeat steps 3-6 until you have used up all 4 matzohs.
- End with tomato sauce.
- Top with the last 1/4 cup of mozzarella and the rest of the Parmesan cheese.
- Add 1/2 cup water (this may sound gross, do it anyway).
- Cover with silver foil, and bake at 350 degrees F for 35-40 minutes.
Nutrition Facts : Calories 480.1, Fat 22.8, SaturatedFat 10.4, Cholesterol 62.8, Sodium 1812.8, Carbohydrate 38.3, Fiber 6.3, Sugar 24.8, Protein 29.5
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