Matzo Lasagne

    50 min

    A perfect lasagne for Passover. Matzo crackers are used in the place of lasagne sheets, which are layered with marinara sauce and a mix of cottage cheese, mozzarella and eggs.

    16 people made this

    Makes: 1 lasagne

    • 6 matzo crackers
    • 4 eggs, lightly beaten
    • 685g cottage cheese
    • 225g mozzarella cheese, grated and divided
    • 800g marinara pasta sauce

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat an oven to 180 C / Gas 4.
    2. Soak matzo crackers 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 125ml of marinara sauce on the bottom of a 23x33cm or similar sized baking dish. Place 2 matzo crackers 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 crackers are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.
    3. Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.

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    Reviews in English (15)


    This was a very good Passover lasagna with some minor modifications I browned and seasoned a 1 lb. of turkey meat and added that to two jars of sauce. I also seasoned the cheese mixture with basil, oregano, salt, and pepper. It came out more beautiful than a traditional lasagna. I will definitely be making this for future. Thank you for providing a base recipe!  -  20 Apr 2011  (Review from Allrecipes US | Canada)


    Love this recipe. The result was a cheesy, vegetarian dish which everyone enjoyed. I did not have 4 eggs in the house so I used 3/4 cup of egg replacement. Also had only a 16 oz. carton of cottage cheese into which I mixed the leftover ricotta cheese (about 1/2 cup or 4 oz), I had on hand. I also used 7 Matzo sheets instead of 6 to make sure I covered all the layers. I wish I had taken a picture because it looked so good when it came out of the oven. Tasted even better after sitting for a bit.  -  10 Apr 2010  (Review from Allrecipes US | Canada)


    your directions are not very specific????  -  05 Apr 2010  (Review from Allrecipes US | Canada)