MATZA LASAGNE

For all you cheese lovers out there, this Passover delicacy is a must-have! It’s cheesy, crispy and packed with flavour. Also super easy to make.

By: Jamie Geller

Prep Time

30 Mins

Cooking time

40 Mins

Preference

Milky/Dairy

MATZA LASAGNE

    Ingredients

    Sauce

    • 28 oz tomato sauce (800 grams)
    • ½ onion, chopped
    • ½ bell pepper, chopped
    • 3 cloves garlic, chopped
    • 1 courgette, chopped
    • Kosher salt and pepper to taste
    • Small bunch fresh basil

    Lasagne

    • 12 oz ricotta cheese, shredded
    • 12 oz mozzarella cheese,
    • shredded
    • ½ cup shredded
    • parmesan cheese
    • 3 sheets matzo

    Method

    1

    To start, heat olive oil on medium heat in a large pan. Add the onions and bell pepper and cook until the onions are translucent. Add the garlic and courgette.

    2

    Cook for 3 minutes stirring occasionally. Add tomato sauce. Simmer for 5 minutes stirring often.

    3

    Add the fresh basil during the simmer. Taste the sauce and add salt and pepper to your preference.

    4

    Preheat oven to 175°C.

    Time to build the lasagna.

    5

    First put a small layer of sauce on the bottom of your dish. Soak 3 matzah sheets for 30 seconds in warm water. Shake off excess water. Place one sheet of matzah on top of the sauce. If you’re using a wide dish, you might need more matzah to fill the shape.

    6

    Then spread; 1/3 of the ricotta on the matzah, then 1/3 of the mozzarella, then 1/3 of the Parmesan. Then sauce again and repeat layers.

    7

    Cover with foil and bake for 15 minutes.

    8

    Remove foil and bake for 25 more minutes. If the top is still not browning around the edges put it under the broiler for a few minutes until golden.

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