About this recipe:This recipe can be served during Passover. It uses matzo crackers instead of lasagne sheets. The softened crackers are layered with passata and cheese, then baked. Feel free to add sauteed onions, peppers, spinach and mushrooms.
Makes: 1 lasagne
1 (300g) box matzo crackers
1 litre passata
salt and pepper to taste
225g sliced Swiss cheese, such as Gruyere or Emmental
225g mozzarella cheese, grated
4 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat an oven to 180 C / Gas 4. Spray a 23x33cm or similar sized dish with cooking oil spray.
Break matzo crackers in half and run under warm water to soften. Pour passata into bowl and season with salt and pepper. Coat the bottom of the prepared dish with some of the passata, then begin layering with the softened matzo cracker, Swiss cheese, mozzarella cheese and passata. Continue layering until the cheeses are used up, finishing with a layer of matzo sheet. Top with the remaining passata and sprinkle with Parmesan cheese and oregano.
Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.