Matzo Lasagna

The New York Times had a recipe for Matzo Lasagna. It sounded so strange and weird we had to make it for Passover. Surprisingly it was good. I thought that the Matzo which absorbed liquid during baking had the texture of eggplant. I think this will become a yearly tradition. Give it a try!

Matzo Lasagna

New York Times

In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that’s Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations — adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you’d like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge); just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked.

Ingredients

¼        cup extra-virgin olive oil, plus more for serving

4         garlic cloves, thinly sliced

4         anchovies, finely chopped (optional)

½        teaspoon black pepper

¼        teaspoon red-pepper flakes, plus more for serving

2         (28-ounce) cans whole peeled tomatoes

¾        teaspoon fine sea salt, plus more as needed

1         rosemary sprig

2-¾    cups/24 ounces whole-milk ricotta, preferably fresh

1         large egg

¼        cup basil leaves, chopped, plus more for serving

¾        teaspoon freshly ground black pepper

¼        teaspoon freshly grated nutmeg

1         (10-ounce) box matzo, preferably egg or salted matzo

1         pound fresh mozzarella, sliced, then torn into bite-size pieces

½        cup freshly grated Parmesan

Preparation

1.   Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.

2.   Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.

3.   Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.

4.   To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.

5.   Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.

6.   Repeat matzo, ricotta, tomato sauce, and mozzarella layers.

7.   Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.

8.   Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.