Matzo Lasagna Recipe - How to Make Matzo Lasagna Video
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Video:How to Make Matzo Lasagna

with Rachel Edelman

Freshen up your tried-and-true lasagna recipe by replacing noodles with pieces of matzo. Watch how to make matzo lasagna.See Transcript

Transcript:How to Make Matzo Lasagna

Hi, I'm Rachel Edelman for Food. Today I'm going to show you how to use matzo instead of noodles to make lasagna.

Matzo Lasagna Ingredients

For this recipe, you will need:
  • 6 matzo pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • tomato sauce
  • 1/2 teaspoon salt
  • Parmesan cheese
  • 1 cup Italian shredded cheese or mozzarella cheese
  • 16 ounces cottage cheese
  • 1 egg

Prepare the Ingredients

Preheat oven to 350 degrees. Grease a 9 by 13 rectangular baking dish with fat-free nonstick cooking spray.

Prepare your matzo by running each piece under warm water, so the entire piece gets wet, but not soaked. Pile the matzo and place it to the side.

Next crack an egg and beat it. Add the cottage cheese. I'm using a lactose-free, low-fat cottage cheese instead of ricotta. Now add about 1/2 cup of the shredded cheese. You can also add vegetables to this mixture, such as spinach or zucchini. This will be one of the layers in the lasagna

For the sauce, use store-bought or homemade tomato sauce. If needed, add some Italian spices including oregano, basil, salt, and garlic powder.

Layer the Matzo Lasagna

Now layer the lasagna. On the bottom of the baking dish, spread a thin layer of sauce. Next, add one layer of matzo, breaking the pieces if needed to fit the pan. Then spread another layer of sauce, followed by one-third of the cheese filling.

On top, sprinkle one-third of the shredded cheese. Repeat the matzo, sauce, cheese filling, and shredded cheese pattern two more times. Top the lasagna with extra Parmesan cheese.

Bake the Matzo Lasagna

Place the pan in the oven for around 30 minutes until the cheese is bubbling. Let the lasagna cool for 5 to 10 minutes before cutting. This dish tastes just as good, if not better, the next day.

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