Holiday Planning & Ideas Passover Passover Recipes Matzo Spinach Lasagna Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Burca Avsar Prep Time: 25 mins Total Time: 1 hr 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. Rate it Print