Take it or Make it: How to make matzo lasagna

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Emma Newman co-editor-in-chief

Candice Anvari co-editor-in-chief 

It’s Passover, which, for the Jews of the world, means eating lots of matzo. If you’re looking for new ways to eat your matzo, look no further than Martha Stewart’s matzo spinach lasagna recipe, which is easy to make, Kosher for Passover and relatively tasty. 

The recipe only really has three steps. The first step is to whisk together ricotta, eggs, half-and-half, lemon zest, parmesan cheese, salt and pepper to create the creamy portion of the dish. Then, in a separate bowl, mix spinach with lemon juice, salt and pepper. 

The last and most complicated step is to layer your cheese mixture, matzo and spinach. In a baking dish, layer the bottom with matzah. Next, spread a cup of the cheese over the matzo. After that, put one third of the spinach mixture over your cheese. 

This process should be repeated three times until all of your spinach is gone. To finish the lasagna, layer the top of your dish with another layer of matzo. Once that is done, pour the remaining cheese mixture over your matzo and sprinkle it with parmesan cheese. Finally, place your dish in the oven. 

The resulting lasagna is delicious and perfect for Pesach. The relatively mild flavor of the cheese perfectly complements the bitterness of the spinach, and the lemon notes throughout the dish add another layer of flavor. While the matzo doesn’t have quite the crunch that it normally does, and it is not an exact substitute for pasta, it serves the job of a base for the dish quite well. 

To see how to make the dish, watch the video below: 

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