Matzoh Lasagna 8.000

Ricky Carioti/The Washington Post; tableware from Crate and Barrel

Mar 20, 2013

This is a simple, kosher-for-Passover version of the classic Italian recipe, with layers of tomato sauce, cottage cheese and grated cheese nestled between layers of matzoh.

Feel free to add fresh basil and/or parsley to the layers, if desired.

Servings: 8 - 10
  • 1/4 to 1/2 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 21 ounces canned crushed tomatoes
  • 5 to 6 plain matzohs (7-by-7-inch squares)
  • 1 pound regular or low-fat cottage cheese
  • 8 ounces (2 packed cups) shredded cheese, such as a Mexican 4-cheese blend


Preheat the oven to 350 degrees. Grease the inside of a 9-by-13-inch baking dish with cooking oil spay.

Stir the salt (to taste) and oregano into the crushed tomatoes. Spread a couple of spoonfuls of the tomatoes over the bottom of the baking dish.

Put just-boiled or very hot water in a container large enough to hold the matzoh unbroken. Add 2 matzohs and soak briefly, so the matzohs become damp yet are still firm enough to hold their shape, shaking off any excess water. Transfer to the baking dish and arrange as one layer, breaking off pieces of the matzoh to fit as needed.

Spoon one-third of the cottage cheese on top of the matzoh layer, spreading it to the edges. Spread one-third of the tomato mixture to cover the cottage cheese. Scatter one-third of the shredded cheese over the tomato layer. Repeat with the matzohs, cottage cheese and shredded cheese to build three layers, ending with the shredded cheese.

Bake for 45 minutes; the cheese on top will be golden brown. Let sit for 15 minutes before serving.

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Recipe Source

Adapted from Erela Arnon, a Tel Aviv cook.

Tested by Vered Guttman and Bonnie S. Benwick.

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