Rich, hearty, and bursting with flavor, Vegetarian Matzo Lasagna is a delightful Passover twist on a classic Italian favorite. Swapping pasta for matzo, this layered bake features sautéed bell peppers, tomatoes, and spinach nestled between creamy ricotta, mozzarella, and Parmesan cheese. It’s a meat-free, kosher-friendly main dish that delivers indulgent comfort with every bite—perfect for Passover dinners, multicultural celebrations like National Tartan Day, or any occasion calling for something warm and satisfying.
Why You’ll Love This Recipe
This matzo lasagna proves that Passover meals can be both traditional and inventive. It’s packed with vibrant vegetables and three cheeses, offering a well-balanced flavor that feels both nostalgic and new. The matzo softens during baking to create a texture similar to pasta, while the combination of savory tomato sauce and creamy spinach-ricotta filling provides richness without meat. It’s an ideal option for vegetarians, families, or anyone looking to enjoy a comforting, festive dish during the holiday.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2–3 sheets kosher for Passover matzo
2 medium bell peppers, diced
1 cup onion, diced
3 cloves garlic, minced
4 large tomatoes, chopped
1 (10 oz) package frozen spinach, thawed and drained
2 teaspoons dried oregano
2 large eggs
1/2 (32 oz) container ricotta cheese
1 cup grated mozzarella cheese
1 cup grated Parmesan cheese
3 tablespoons olive oil
Salt and pepper, to taste
directions
- Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil.
- In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until translucent, about 5 minutes.
- Add the diced bell peppers and chopped tomatoes. Cook for 8–10 minutes until the vegetables are softened and the mixture becomes saucy. Stir in dried oregano and season with salt and pepper to taste. Remove from heat.
- In a large bowl, combine ricotta cheese, eggs, thawed and drained spinach, half of the mozzarella, and half of the Parmesan cheese. Mix until well blended.
- Begin assembling the lasagna: place a sheet of matzo on the bottom of the prepared baking dish, breaking it to fit as needed.
- Spread a layer of the cheese mixture over the matzo, followed by a layer of the cooked vegetable sauce.
- Repeat layers—matzo, cheese, sauce—until all ingredients are used, ending with a layer of sauce topped with the remaining mozzarella and Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes.
- Uncover and bake for an additional 10–15 minutes until the top is golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing and serving.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 395 kcal per serving
Variations
- Herb Boost: Add fresh basil or chopped parsley to the ricotta mixture for extra freshness.
- Spicy Kick: Mix in crushed red pepper flakes or diced chili to the tomato sauce.
- No-Spinach Version: Substitute with chopped kale or omit entirely for a more traditional cheese lasagna flavor.
- Vegan Adaptation: Use plant-based ricotta, vegan mozzarella and Parmesan, and replace eggs with a flaxseed substitute.
- Matzagna Rolls: Soften matzo briefly in warm water, then roll with the cheese mixture and sauce for individual rolled portions.
storage/reheating
Leftover matzo lasagna stores well in the refrigerator for up to 4 days. Keep covered or in an airtight container. Reheat individual portions in the microwave or rewarm in a 350°F (175°C) oven for 15–20 minutes. This dish can also be made in advance and refrigerated overnight before baking. Freezing is not recommended, as the matzo may become overly soft when thawed.
FAQs
Can I use fresh spinach instead of frozen?
Yes, just sauté it first to remove moisture before mixing with the cheese.
Does matzo need to be softened before layering?
Not for this recipe. The matzo will soften naturally as it bakes with the sauce and cheese.
Is this dish kosher for Passover?
Yes, if all ingredients—including the matzo and cheese—are certified kosher for Passover.
Can I make this lasagna in advance?
Absolutely. Assemble it up to a day ahead, refrigerate, and bake just before serving.
What kind of tomatoes work best?
Fresh, ripe tomatoes are ideal, but you can also substitute with canned chopped tomatoes if preferred.
Can I use more layers?
Yes. Just add more matzo sheets and increase the filling accordingly for a taller lasagna.
Is this gluten-free?
If using gluten-free matzo, this recipe can be made entirely gluten-free.
Can I substitute cottage cheese for ricotta?
Yes, though the texture will be slightly looser. Drain excess liquid from the cottage cheese before using.
What’s the best way to reheat leftovers?
Reheat in the oven for best texture, or microwave individual slices for convenience.
Can I freeze leftover portions?
Freezing is possible but may affect texture. If freezing, wrap tightly and thaw overnight before reheating in the oven.
Conclusion
This Vegetarian Matzo Lasagna is a comforting and creative dish that transforms simple ingredients into a rich, satisfying meal. Ideal for Passover or any time you’re seeking a hearty vegetarian bake, it brings layers of flavor, tradition, and comfort to your table. Whether you’re observing the holiday or enjoying a multicultural meal, this dish is a celebration of both heritage and home-style indulgence.
Print
Vegetarian Matzo Lasagna
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Give your Passover dinner or National Tartan Day celebration a delicious multicultural twist with this Vegetarian Matzo Lasagna. Layered with sautéed bell peppers, spinach, and a rich three-cheese blend between softened matzo sheets, it’s the ultimate comfort dish—creamy, savory, and completely meat-free while staying kosher and festive.
Ingredients
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2-3 sheets kosher for Passover matzo
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2 medium bell peppers, diced
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1 cup onion, diced
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3 cloves garlic, minced
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4 large tomatoes, chopped
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1 (10 oz) package frozen spinach, thawed and drained
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2 tsp dried oregano
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2 large eggs
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1/2 (32 oz) container ricotta cheese
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1 cup grated mozzarella cheese
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1 cup grated Parmesan cheese
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3 tbsp olive oil
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Salt & pepper, to taste
Instructions
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Preheat oven to 375°F (190°C).
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Heat olive oil in a skillet over medium heat. Sauté onion and garlic for about 5 minutes until soft.
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Add bell peppers and tomatoes. Cook 8–10 minutes until softened and saucy. Stir in oregano.
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In a large bowl, mix ricotta, eggs, spinach, half the mozzarella, and half the Parmesan. Season with salt and pepper.
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Lightly oil a baking dish. Place a matzo sheet on the bottom (break to fit as needed).
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Add a layer of the cheese-spinach mixture, then a layer of veggie sauce.
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Repeat layers, finishing with sauce and topping with remaining mozzarella and Parmesan.
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Cover with foil and bake for 25 minutes. Uncover and bake 10–15 minutes more, until golden and bubbling.
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Let rest 10 minutes before serving.
Notes
You can briefly soak matzo in warm water for 10–15 seconds before layering for a softer texture. Make ahead and reheat for an easy holiday dish.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Jewish-Italian Fusion
