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.
- 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.
SourceMartha Stewart Living