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

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 tsp dried oregano
2 large eggs
1/2 (32 oz) container ricotta cheese
1 cup grated mozzarella cheese
1 cup grated Parmesan cheese
3 tbsp olive oil

Salt & pepper, to taste

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Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté onion and garlic for about 5 minutes until soft.
Add bell peppers and tomatoes. Cook 8–10 minutes until softened and saucy. Stir in oregano.
In a large bowl, mix ricotta, eggs, spinach, half the mozzarella, and half the Parmesan. Season with salt and pepper.
Lightly oil a baking dish. Place a matzo sheet on the bottom (break to fit as needed).
Add a layer of the cheese-spinach mixture, then a layer of veggie sauce.
Repeat layers, finishing with sauce and topping with remaining mozzarella and Parmesan.
Cover with foil and bake for 25 minutes. Uncover and bake 10–15 minutes more, until golden and bubbling.

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