I can’t resist making Matzagna (matza lasagna) at some point throughout the holiday. When I am hosting a vegetarian seder, this is one of my main dishes, and it’s also a great dinner for another night throughout the week.
I use the same basic recipe for my regular lasagna, too, but wanted to share specifically for Passover because it was in making Matzagna that I developed my cheese blend that ishat makes my lasagna (or matzagna) different from most other recipes you’ll see.
I love to mix up the different veggies that I use, for more picky eaters you can leave the out entirely. Or dice really small and see if they even notice. Below I’m using zucchini and squash, but, I also love to use mushrooms and spinach in this recipe. Feel free to use more of the cheese mix – equal parts of cottage cheese, cream cheese, and sour cream should do the trick.
6-8 Sheets Matza 1 jar Marinara Sauce 1/3 Cup Cottage Cheese 1/3 Cup Cream Cheese 1/3 Cup Sour Cream 1 Onion, minced 1 Zucchini, minced 1 Yellow Squash, minced 2-3 cloves Garlic, minced Fresh Basil, chopped Fresh Oregano, chopped 1 tsp Paprika Salt & Pepper Shredded Mozzarella
Preheat oven to 375.
Sauté onion until translucent, then add remaining vegetables and garlic and cook until soft. Remove from heat and let cool. Mix Cottage Cheese, Cream Cheese and Sour Cream in a bowl until smooth. Mix in vegetables, basil, oregano, paprika and salt & pepper (to taste).
On the bottom of a baking dish spread a thin layer of marinara sauce, then cover with matza sheets. You’ll likely need to break up one to fill in the spaces. Cover the matza with the cheese and vegetable mixture. Add another layer of matza. Spread a generous layer of marinara sauce.
Cover with grated mozzarella cheese. Bake cheese on top is melted and begins to brown.