Vegetarian Matzo Lasagna is a hearty, satisfying dish that blends Jewish and Italian culinary traditions into a Passover-friendly comfort classic. With layers of tender matzo, garlicky sautéed vegetables, and a creamy three-cheese spinach filling, this meatless lasagna is ideal for festive dinners or casual family gatherings. Rich, cheesy, and deeply flavorful, it’s a celebration of multicultural warmth perfect for both Passover and National Tartan Day tables.
Why You’ll Love This Recipe
This recipe offers all the familiar comfort of traditional lasagna while keeping things kosher and vegetarian for Passover. The matzo softens beautifully in the oven, creating noodle-like layers without the need for pasta. It’s packed with fiber-rich spinach, sweet bell peppers, fresh tomatoes, and a rich blend of ricotta, mozzarella, and Parmesan cheeses. With simple prep and wholesome ingredients, this dish is a satisfying and crowd-pleasing option for holidays or weeknight dinners.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2–3 sheets kosher for Passover matzo
2 medium bell peppers, diced
1 cup onion, diced
3 cloves garlic, minced
4 large tomatoes, chopped
1 (10 oz) package frozen spinach, thawed and drained
2 teaspoons dried oregano
2 large eggs
1/2 (32 oz) container ricotta cheese
1 cup grated mozzarella cheese
1 cup grated Parmesan cheese
3 tablespoons olive oil
directions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for about 5 minutes until translucent.
- Add diced bell peppers and chopped tomatoes. Cook for 8–10 minutes, stirring occasionally, until softened and saucy. Stir in the dried oregano and season with salt and pepper to taste.
- In a large mixing bowl, combine the ricotta cheese, eggs, spinach, half the mozzarella, and half the Parmesan. Season lightly with salt and pepper.
- Lightly oil a baking dish. Place a sheet of matzo on the bottom, breaking as needed to fit. Spread a layer of the cheese mixture evenly over the matzo, followed by a layer of the vegetable sauce.
- Repeat the layers until all ingredients are used, ending with the vegetable sauce. Sprinkle the top with the remaining mozzarella and Parmesan cheeses.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden brown and bubbling.
- Let the lasagna rest for 10 minutes before slicing and serving.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 395 kcal per serving
Variations
- Matzagna Primavera: Add other Passover-friendly veggies such as zucchini, mushrooms, or eggplant.
- Dairy-Free Option: Use non-dairy cheese and plant-based ricotta alternatives for a kosher dairy-free variation.
- Herb Boost: Add fresh parsley or basil to the cheese layer for added freshness.
- Spicy Kick: Stir in a pinch of crushed red pepper flakes to the sauce for a little heat.
- Extra Creamy: Add a few tablespoons of sour cream or cottage cheese to the ricotta layer for even more richness.
storage/reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions until heated through. This dish also freezes well—wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
FAQs
Can I make this lasagna ahead of time?
Yes, assemble it a day in advance, refrigerate, and bake when ready. Add an extra 5–10 minutes to the bake time if coming straight from the fridge.
Do I need to soak the matzo first?
No, the matzo will soften during baking thanks to the moisture from the sauce and cheese layers.
Can I use fresh spinach instead of frozen?
Yes, just sauté fresh spinach until wilted and squeeze out excess moisture before adding it to the cheese mixture.
Is this lasagna kosher for Passover?
Yes, if all ingredients are certified kosher for Passover, including matzo and cheeses.
Can I use a different type of matzo?
Yes, gluten-free matzo or whole wheat matzo can be used if they’re suitable for Passover and match dietary needs.
What size baking dish should I use?
An 8×8 or 9×9 inch baking dish works well for this amount. For a thinner lasagna, a 9×13 pan can also be used.
How do I keep the top from over-browning?
Cover with foil for the first part of baking, then remove it for the final 10–15 minutes to brown the top.
Can I serve this with a side dish?
Yes, a green salad or roasted vegetables pair well and balance the richness of the lasagna.
What cheese substitutions can I make?
Cottage cheese can replace ricotta, and you can use all mozzarella if Parmesan isn’t available.
Is this freezer-friendly?
Yes, cool completely before freezing. Wrap tightly and freeze for up to 2 months.
Conclusion
Vegetarian Matzo Lasagna is a flavorful, cheesy, and satisfying way to honor tradition with a twist. Perfect for Passover or any multicultural celebration like National Tartan Day, it blends rich textures and Mediterranean-inspired flavors into a comforting meatless dish. With minimal effort and maximum reward, it’s a crowd-pleasing addition to your holiday table—or any day you’re craving something warm, indulgent, and meaningful.
PrintVegetarian Matzo Lasagna
This cozy Vegetarian Matzo Lasagna is a rich, meat-free twist on a classic Italian dish, perfect for Passover and National Tartan Day celebrations alike. Swapping noodles for matzo sheets, it’s layered with sautéed bell peppers, juicy tomatoes, spinach, and a creamy three-cheese blend—comforting, indulgent, and kosher-friendly.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Jewish-Italian Fusion
- Diet: Vegetarian
Ingredients
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2-3 sheets kosher for Passover matzo
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2 medium bell peppers, diced
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1 cup onion, diced
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3 cloves garlic, minced
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4 large tomatoes, chopped
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1 (10 oz) package frozen spinach, thawed and drained
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2 tsp dried oregano
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2 large eggs
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1/2 (32 oz) container ricotta cheese
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1 cup grated mozzarella cheese
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1 cup grated Parmesan cheese
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3 tbsp olive oil
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Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C).
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Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent (about 5 minutes).
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Add bell peppers and chopped tomatoes. Cook 8–10 minutes until softened and saucy. Stir in oregano.
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In a large bowl, mix ricotta, eggs, spinach, half the mozzarella, and half the Parmesan. Season with salt and pepper.
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Lightly oil a baking dish. Lay down matzo sheets (breaking to fit).
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Add a layer of cheese mixture, then a layer of veggie sauce. Repeat layers, ending with cheese and sauce.
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Top with remaining mozzarella and Parmesan.
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Cover with foil and bake 25 minutes. Uncover and bake an additional 10–15 minutes until golden and bubbly.
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Let rest 10 minutes before slicing and serving.
Notes
Matzo can be soaked briefly in warm water before layering for a softer texture. This dish can be made ahead and reheated. Serve with a fresh salad for a full vegetarian Passover meal.
Nutrition
- Calories: 395 kcal per serving