Matzoh Lasagna

“Fabulous!!!! My family, especially my very picky husband, LOVED THIS. We definitely feel less deprived than we normally do at Passover thanks to this great recipe. With a salad, it’s a complete meal, either for lunch or dinner, if you want something a little lighter. I was worried about the 1/2 cup of water Mirj says to add, but I trusted her and followed the directions explicitly. I am so happy that I did because the results were well worth it!!!!!”

“This is so good Mirjam! I have seen this recipe for years but was skeptical. I made the recipe as is, but made three layers instead of 4 and substituted brick cheese for the mozzarella. I also added about a teaspoon of salt. Delicious. ANOTHER WINNER FROM THE KITCHEN OF MIRJAM DORN! :)”

“Who knew Passover Matzah could be this delicious?!! Thank you for another great kosher recipe.”

“I served this for second night seder with company and got rave reviews!We are also enjoying the leftovers.I used ricotta (not sure if this is kosher for Passover) instead of cottage cheese and put it in a large lasagna pan (two stacks of two matzoh boards vs. one tall stack of four).And yes, I poured the water all around the edge.After baking, it filled up the pan beautifully.I also added 10-15 minutes to the cooking time.Thank you for a wonderful recipe to add to my Vegetarian Passover recipe list!”

“Yummm! This recipe is definitely a keeper. I put the cottage cheese in the blender with some salt and garlic, and it had more of a ricotta consistency. I also added mushrooms and broccoli to each layer. I will definitely be making this again next Pesach!”

“What an awesome dish! I used ricotta and parmesan cheese for the filling and a basil tomato sauce that I had on hand. It assembled in mere minutes and the flavor was so good, we may not keep it just for Passover! I let it set 24 hours in the fridge before I baked it off, so the flavors really had a chance to meld. I read all the comments about adding the extra water and I’m glad I did it. It was perfect. I served it with a green salad and chametz free rainbow cookies for dessert. Yummy! Thank you Mirj.”

“Yummy – even my teenage son, who dislikes any sort of Passover “mock” dish, liked this one.I used ricotta which made it very creamy.I think I might add spinach and mushrooms next time.I was also leery about adding the water but I was very surprised when I opened up the foil and saw how puffed and moist the whole thing looked.It was delicious.”

“I thought I’d use the recipe to use up some of my matzoh and I wasn’t really expecting much. Man, was I wrong! It is delicious and the texture is not unlike the “real” thing. This is going to be a Pesach standard (maybe not only Pesach).”

“This was absolutely amazing. I used ricotta instead of cottage cheese. I also used a 9×13 pan and 1.5 matzah boards per layer, adjusting the amounts of the other ingredients used. i also extended the cooking time and was completely impressed from the first bite. this is a recipe we will be using for years to come.”

“I subbed ricotta for the cottage cheese, skipped the pepper and added 3 oz of mushrooms (crumbled baby bellas) and all I can say is YUM.This was awesome and incredibly easy to make.I cut it to serve 6 to save room for dessert!”

“I catered our temple Passover Seder last night and this was the dish I offered for those keeping kosher (no meat with dairy) and for our vegetarian guest. I used ricotta instead of cottage cheese, and I added spinach. I didn’t layer the cheeses I mixed them together with the spinach and used that mixture between the matzoh layers. It was a hit and people that didn’t RSVP for it asked to “try” some”

“Just as tasty as regular lasagna, and no cooking any noodles!I adapted my regular lasagna recipe to this one – so I added a mixture of fresh chopped spinach, ricotta & an egg – otherwise I used the recipe as is.Just great.I even had a second helping.This is my second Passover making your recipe, thanks Mirj!”