Recipe: “Matza Lasagna” by Rabbi Hillel Lavery-Yisraëli

Matza Lasagna
Dairy ✡ K for P

Submitted 03/26/26 by:

A delicious Pesach staple. Idea is to make lasagna using sheets of matza instead of lasagna pasta. Sorry for imprecise measurements. I usually make two pans at a time, using large rectangular disposable baking tins.
Main Courses Vegetarian Dairy Kosher for Passover

Prep time: 30 min
Bake/Cook Time: 1 hr
Total time: 90 minutes

Preheat to: 350 F

Ingredients:

Amount	Ingredient
5 sheets	machine matza
1-2 cans	tomato sauce
2-3 tubs	cottage cheese
large package	sliced cheese (gouda, cheddar, mozzarella etc)
package	shredded cheese (e.g. Mexican blend)
2	zucchini
1-2	red pepper
1 tbsp	oil (for greasing pan)
	spices (garlic powder, onion powder, salt, pepper)

Instructions:

Soak sheets of matza in spiced and salted water until soft. Carefully drain water and press out as much water as possible, using hands.
Grease baking pan(s)
Spread one layer of tomato sauce
Carefully cover entire floor of the baking pan(s) with a layer of the softened matza. As much as possible try to preserve the integrity of the matza sheets despite them being bendy and easily breakable. Do your best.
Carefully spread a full layer of cottage cheese. This won't be easy because the soft matza will stick and easily break and come apart. Do your best.
Finely slice zucchini into thin discs. Evenly spread zucchini disks all over the cottage cheese.
Cover fully with a full layer of sliced cheese
Now we repeat! Cover the sliced cheese with a layer of tomato sauce. Add lots of spices to the tomato sauce.
Carefully cover tomato sauce with another layer of softened matza. If setting this up takes you a lot of time, you might need to soak new matza as above, to use here, instead of the matza you already soaked in step 1. See what works for you.
Carefully cover the matza layer with another layer of cottage cheese.
Slice red pepper(s) into thin strips. Artistically arrange them all over the cottage cheese layer.
Add a full, thick layer of shredded cheese. Or, use another layer of sliced cheese. The more cheese the better. Taste over health is a motto nobody ever died from...
Bake until it's firm/hard. Test by pressing with a spoon or finger to check that it's not all liquidy and bubbly inside.

Serving instructions and additional notes:

Since matza is bland and tasteless, must add salt and garlic/onion powder or will come out rather meh.
This easily reheats in an oven or on a plata (Shabbat hot-plate). Might be wise to slice it while cold, before reheating. Tastes great as leftovers. Good for many meals.
Be creative. Use lots of different cheeses. Try decorating with other vegetables or mushrooms. Don't skimp on the cheese, cottage cheese, or tomato sauce.
Try with Ricotta instead of cottage cheese.