You won't even believe this lasagna is made with sheets of matzo instead of pasta! The Passover-friendly crackers have a tender noodle-like texture once they are baked in this delicious casserole and they provide some extra flavor and depth to the dish.
This cheesy lasagna is packed with spinach, Parmesan and mozzarella cheeses, and a simple homemade white sauce. It's easy to assemble since you don't have to cook any noodles ahead of time. It can be made in advance and stored in the fridge for a few days until you are ready to cook and serve. It's a perfect Passover side dish or a great way to use up leftover matzo after the holidays.
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 teaspoons olive oil
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 pint half-and-half
- 1/2 cup heavy cream
- 1/2 cup milk
- 3/4 cup Parmesan cheese (grated)
- 2 cups frozen spinach (chopped)
- 1 (32-ounce) container ricotta cheese
- 1 egg
- 2 teaspoon salt
- 2 teaspoons pepper
- 8 matzo crackers (lightly salted)
- 1/2 cup mozzarella cheese (shredded)
Gather the ingredients. Preheat oven to 350 F.
In a large pot, combine the butter and olive oil heat on medium high until melted. Add the chopped onions and garlic and saute until translucent and fragrant.
Add the flour and whisk until it is all incorporated. Cook on medium heat for about 5 minutes, stirring frequently. This will cook off the flour taste and help the sauce to thicken later on.
Add the half and half and heavy cream. Whisk until combined. Cook for 5 minutes, stirring frequently until the mixture has thickened.
Stir the Parmesan cheese and frozen spinach into the white sauce. Heat on low heat until the spinach is warmed through and completely defrosted. Add salt and pepper to taste. Add a little milk if the sauce is too thick.
In a separate medium sized bowl, whisk together the ricotta cheese, egg, and salt and pepper.
Add a layer of the white spinach sauce to the bottom of a 9 x 13-inch casserole dish.
Layer two matzo crackers on top of the sauce.
Add about a 1/2 cup to 3/4 cup of the ricotta cheese mixture to the top of the crackers. Spread it out evenly. Then repeat with the sauce, matzo, and ricotta cheese.
Once you've reached the top of the casserole dish, top with the whole milk and mozzarella cheese.
Cover the casserole dish with aluminum foil and place it on a sheet tray in case it overflows while baking. Bake for 45 minutes or until bubbly. Remove the foil and allow the top to brown in the oven for an additional 15 minutes.
Serve immediately and enjoy!
- Feel free to add other vegetables to this lasagna. Saute mushrooms, kale, or even broccoli along with the onions and garlic.
- You can switch up the cheeses, too—try using feta, gruyere, or Monterey jack in place of the mozzarella and Parmesan.
- You can also replace the white sauce with a store-bought Alfredo or use marinara if you aren't a fan of white sauce.