Name: Matzo Spinach Lasagna
Prep time: 25 min
Total time: 1 h 15 min
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

Step 1
Preheat oven to 400 degrees. Brush bottom and sides of an 8-by-8-inch baking dish with oil.

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Step 2
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.
Step 3
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.

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Matzo Spinach Lasagna

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