Easy Passover Lasagna Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano.
• Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat ricotta cheese and eggs together in a bowl.
• Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
• Spread a thin layer of marinara sauce in the bottom of a deep 11x15-inch baking dish; top with a layer of moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread a layer of ricotta mixture over matzah mixture. Sprinkle mozzarella cheese over ricotta mixture layer. Repeat layering with remaining ingredients, ending with a layer of matzah, marinara, and mozzarella cheese, respectively.
• Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.

Steps:

• Preheat oven to 375 degrees. In a large saute pan over medium-low heat, melt butter. Add onions, 1 teaspoon salt, 1/4 teaspoon pepper, and sugar. Cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
• Add chard, and cook, scraping up browned bits from the bottom of the pan with a wooden spoon for about 10 seconds. Cover, and cook until chard is wilted, about 3 minutes. Remove from heat, and stir in ricotta, eggs, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
• Meanwhile, place matzoh in a 9-by-13-inch baking dish. Cover with 6 cups water. Add remaining 1 teaspoon salt. Let stand until soft, about 2 minutes. Drain matzoh; dry baking dish.
• In the same baking dish, arrange one-third of the drained matzoh in an even layer. It may be necessary to break some of the pieces for even coverage. Spread half the ricotta mixture evenly over the matzoh, and sprinkle with 1/4 cup Fontina. Repeat with remaining matzoh, ricotta mixture, and Fontina, finishing with a layer of matzoh. Sprinkle remaining 2 cups Fontina cheese evenly over the top. Bake until the cheese has melted and is beginning to brown, about 45 minutes.

Steps:

• Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.
• Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.
• Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.
• To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.
• Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.
• Repeat matzo, ricotta, tomato sauce, and mozzarella layers.
• Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.
• Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.

Steps:

• Grease a pan large enough to fit the one matzoh board.
• You can use olive oil spray.
• Place enough sauce to cover the bottom, about 1/2 cup.
• Place the 1 matzoh board on top.
• Spread more tomato sauce over the matzoh.
• Place some cottage cheese on top of the matzoh.
• Sprinkle with mozzarella and Parmesan cheeses.
• Repeat steps 3-6 until you have used up all 4 matzohs.
• End with tomato sauce.
• Top with the last 1/4 cup of mozzarella and the rest of the Parmesan cheese.
• Add 1/2 cup water (this may sound gross, do it anyway).
• Cover with silver foil, and bake at 350 degrees F for 35-40 minutes.

Steps:

• Preheat oven to 375°F
• Cook noodles according to directions on package.
• In small bowl, combine beaten eggs and cottage cheese.
• Add 1 1/2 jars of sauce to cooked ground beef.
• Add garlic salt.
• Stir and simmer 5 minutes.
• Set aside.
• Spread 3/4 cup sauce on bottom of baking dish.
• Place 3-4 noodles over the bottom, slightly overlapping.
• Spread 1 tablespoon of the egg/cottage cheese mixture over each noodle.
• Add 1 tablespoon meat/sauce mixture over each noodle.
• Sprinkle Parmesan cheese and then mozzarella.
• Repeat layers.
• Cover last layer with remaining noodles and sauce.
• Sprinkle with remaining mozzarella cheese.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake an additional 10 minutes.
• Let cool 10 minutes before serving.