Matzoh Lasagna Hanukkah recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Matzo Lasagna

This delicious lasagna is the perfect recipe for Hanukkah. The secret is the matzo that replaced noodles. The homemade pesto, delicious cheese and kale upgrade the recipe from average to something that you will really want to eat.

You can add more cheese and sauce to duplicate the lasagna flavor or leave it as-is for an interesting texture. I usually add a lot of cheese because everyone in our house loves it. You can experiment with ingredients and even make this recipe suitable for vegetarians.

Matzoh Lasagna Hanukkah recipe

Softened matzo delivers a noodle-like base that you can enrich with mozzarella and ricotta, marinara sauce and spinach. This is one of my favorite Hanukkah recipes. My family loves them so it's always worth my time and effort.

Course Lunch & dinner
Cuisine Jewish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 218 kcal


  • 45 ml olive oil
  • 2 yellow onions, chopped
  • 5 cloves garlic, chopped
  • 140 g baby spinach
  • 910 g ricotta cheese
  • 2 eggs, beaten
  • 200 g mozzarella, grated
  • 10 g parsley, chopped
  • 5 ml salt
  • 5 ml pepper
  • 9 sheets matzo
  • 960 ml marinara
  • 20 g parmesan, grated


  1. Preheat the oven to 350F. Take a pan, heat the olive oil over medium heat. Add onions and cook for 5 minutes. The onions should become browned. Add spinach and garlic and cook for 2 minutes. Garlic should be very fragrant. Spinach will be twice smaller. Remove the pan from the heat, set aside.

  2. Take a bowl, add eggs, mozzarella, parsley and ricotta, stir them together. Season with salt and pepper. Combine everything again and set aside. Take a baking dish and fill it with water. Deep 3 matzo sheets in water for 2 minutes. They will become softer, but they shouldn't be soggy or mushy. Matzo sheets should hold the shape well.

  3. Spoon ½ marinara into the baking dish. Shake the water off the matzo sheets and arrange them in the dish. Break the sheets if they don't fit. Top them with ricotta mixture, then add spinach mixture. Add the rest of marinara sauce and 3 more matzo sheets. Finally, add the rest of the cheese and spinach mixtures. Assembled dish should look like uncooked lasagna.

  4. Soften the last 3 sheets of matzo. Add the on top of your lasagna. Spoon the final part of marinara over the sheets, sprinkle with mozzarella and parmesan. If you like more cheese, double the final portion.

  5. Cover the baking dish with aluminum foil and bake for 45 minutes or until ready. Uncover the baking dish and bake for 15 minutes more. The top should become browned. Set lasagna aside and let it rest for 5 minutes. Serve hot.

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