Spinach-Matzo Lasagna

Over the last decade, matzo lasagna has quickly and emphatically entered the Passover mainstream. Its rise has partly to...
Staff Writer
Spinach-Matzo Lasagna
Sang An

Spinach-Matzo Lasagna

Over the last decade, matzo lasagna has quickly and emphatically entered the Passover mainstream. Its rise has partly to do with the need it fills for a substantive main dish to serve during the holiday’s weeklong bread ban. The other reason for its popularity? It’s delicious, and remarkably so. Softened matzo provides a convincingly noodle-like base for the rich ricotta and mozzarella, tangy marinara, and tender spinach threaded throughout the layers. I like to imagine that, 50 years from now, my future children and grandchildren will swear that Passover is not Passover without spinach-matzo lasagna. — Leah Koenig, Modern Jewish Cooking.

8
Servings
648
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons extra-virgin olive oil
  • 2 large yellow onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 5 Ounces baby spinach
  • 4 Cups full-fat or low-fat ricotta cheese
  • 2 eggs, lightly beaten
  • 2 Cups grated mozzarella
  • ¼ Cup roughly chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 9 sheets matzo
  • 4 Cups good-quality marinara
  • ¼ Cup grated Parmigiano-Reggiano

Directions

Preheat the oven to 350 degrees F.

Heat the olive oil in a medium pan set over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Add the garlic and spinach and cook, tossing with tongs, until the garlic is fragrant and the spinach wilts, about 2 minutes. Remove from the heat and set aside.

In a medium bowl, stir together the ricotta, eggs, ½ cup of the mozzarella, and the parsley. Season generously with salt and pepper and set aside.

Fill a shallow baking dish with water. Dip 3 sheets of the matzo in the water and let soften for 1 to 2 minutes. (Not longer — you want the pieces to feel soft, but not mushy or soggy. They should still hold their shape.) Spoon half of the marinara into the bottom of a 9-by-13-inch baking dish. Shake the excess water off of the softened matzo pieces and arrange in the baking dish, breaking the sheets as necessary so that they fit. Top with about half of the ricotta mixture, followed by half of the spinach mixture. Repeat with half of the remaining marinara, another 3 softened sheets of matzo, and the remaining ricotta and spinach mixtures.

Soften the remaining 3 sheets of matzo and arrange on top. Spoon the remaining marinara over the top, then sprinkle evenly with the remaining 1 ½ cups mozzarella and the Parmigiano-Reggiano.

Cover with foil and bake until heated through, about 45 minutes. Uncover and continue baking until the cheese is lightly browned, 10 to 15 minutes more. Let stand for a few minutes. Serve hot.

Nutritional Facts

Total Fat
23g
33%
Sugar
16g
18%
Saturated Fat
14g
58%
Cholesterol
68mg
23%
Carbohydrate, by difference
79g
61%
Protein
30g
65%
Vitamin A, RAE
243µg
35%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
784mg
78%
Choline, total
54mg
13%
Fiber, total dietary
4g
16%
Folate, total
67µg
17%
Iron, Fe
3mg
17%
Magnesium, Mg
78mg
24%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
2mg
40%
Phosphorus, P
1162mg
100%
Riboflavin
1mg
91%
Selenium, Se
52µg
95%
Sodium, Na
1894mg
100%
Thiamin
1mg
91%
Water
132g
5%
Zinc, Zn
3mg
38%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.