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Kosher Nexus
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Vegetarian Matzah Lasagna

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 small onion diced
  • 8 oz cremini mushrooms sliced
  • 2 zucchinis halved and sliced into 1/2 moons
  • 3 1/2 cups low sugar low salt marinara sauce
  • 15 oz tub part skim ricotta cheese
  • 300 grams frozen spinach thawed and squeezed to remove excess moisture
  • 1 egg beaten
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 4 matzo crackers whole wheat or gluten free
  • 1 1/2 cups mozzarella cheese grated
  • 1/2 cup parmesan cheese grated
  • Basil for garnish

Instructions

  • Preheat oven to 350 F. Lightly grease a deep 9″ square baking dish.
  • Heat the oil in a large skillet over medium heat and add in the onion. Saute until it starts to soften, then add in the mushrooms and zucchini. Cook for an additional 4 minutes, then add the garlic for another 30 seconds. Set aside.
  • In a bowl, mix together the ricotta, spinach, egg, pepper and salt.
  • Layer 1: Add about 1/2 cup of the sauce to the bottom of the greased dish. Add 1 matzo cracker, then about 1/3 of the ricotta mixture, 1/3 of the veggies, about a cup of the sauce, and 1/4 of the cheese.
  • Layer 2: Repeat with matzo, ricotta, veggies, sauce, cheese.
  • Layer 3: Repeat with matzo, ricotta, veggies, sauce, cheese.
  • Layer 4: Finish with the remaining matzo, sauce and cheese.
  • Cover in foil that has been greased to prevent the cheese from sticking, then bake for about 40 minutes. Remove the foil and increase the heat to broil. Broil for 5 minutes or until bubbly and golden. Allow to sit before cutting into squares and topping with basil, if desired.