Holiday Planning & Ideas Passover Passover Recipes Matzo Spinach Lasagna By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 16, 2019 Print Share Share Tweet Pin Email Photo: Burca Avsar Prep Time: 25 mins Total Time: 1 hrs 15 mins Servings: 6 What to do with leftovers after your seder? This unleavened twist on lasagna is a great way to use leftover matzo. Substitute layers of matzo for the noodles, then spread with a mixture of spinach and ricotta cheese. Look for the kosher-for-Passover signifier on all the other ingredients. Ingredients Extra-virgin olive oil, for dish 2 cups ricotta or small-curd cottage cheese 4 large eggs 1 ½ cups half-and-half 1 ¼ 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 Directions 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. Print