Matzo Spinach Lasagna
This unleavened twist on lasagna is a great way to use leftover matzo after the seder. Substitute layers of matzo for the noodles, then fill them with a mixture of spinach and ricotta cheese. Look for the kosher-for-Passover signifier on all the other ingredients.
- Total Time:
- Servings: 6
Photography: Burca Avsar
- Extra-virgin olive oil, for dish
- 2 cups ricotta or small-curd cottage cheese
- 4 large eggs
- 1 1/2 cups half-and-half
- 1 1/4 cups grated Parmesan (about 4 ounces)
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon juice
- Pinch of freshly grated nutmeg (optional)
- Coarse salt and freshly ground pepper
- 1 pound chopped frozen spinach, thawed and squeezed of excess moisture
- 4 sheets matzo
Preheat oven to 400 degrees. Brush bottom and sides of an 8-by-8-inch baking dish with oil.
Whisk together ricotta, eggs, half-and-half, 3/4 cup Parmesan, zest, and nutmeg. Season generously with salt and pepper. In another bowl, toss spinach with lemon juice; season with salt and pepper.
Place 1 matzo sheet in bottom of prepared baking dish. Pour 1 cup cheese mixture over matzo. Sprinkle evenly with one-third of spinach mixture. Repeat layers 2 more times. Top with remaining matzo and drizzle with remaining cheese mixture. Sprinkle with remaining 1/2 cup Parmesan. Bake, uncovered, until puffed and golden brown on top, 35 to 40 minutes (cover with foil if browning too quickly). Let cool 15 minutes, then serve.