Passover Lasagne

    (2)
    40 min

    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.


    2 people made this

    Ingredients
    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

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat an oven to 180 C / Gas 4. Spray a 23x33cm or similar sized dish with cooking oil spray.
    2. 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.
    3. Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.
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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    by
    16

    Made this using homemade marinara sauce (a tomato sauce with seasonings and red wine) and ricotta instead of the Swiss cheese. I cooked the lasagne covered, removing the foil during the last ten minutes of cooking and then browning the top under the broiler in order to develop a few crispy bits for texture contrast. Flavour was bland and the matzoh mushy, although an acceptable lasagna substitute for use during Passover. When I it make again, I want to try including caramellized onion for a richer flavour and mushrooms to give one's teeth something to bite into. Garlic and a layer of fresh leaf basil wouldn't hurt either. I'd also consider adding pine nuts for texture. I think this recipe has potential, but needs further refinement in order to make it something really special.  -  03 Apr 2010  (Review from Allrecipes US | Canada)

    by
    5

    Very tasteful. I've put lots of tomato sauce and use the cheese I've found regularly here in Argentina and it turn out delicious! Thanks!  -  11 Apr 2012  (Review from Allrecipes US | Canada)

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