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Mains, Sides, Vegetarian

Matzo Lasagna

Passover, which begins tonight, should be joyous. And for the most part, it is. But it can be stressful to host many people and, at the same time, keep in mind very specific observances of the Seder meal. It's nothing ... Read more

Total time: 1 1/2 hours | Serves 6 to 8
  • 6 to 8 unsalted matzo (not egg matzo)
  • 2 tablespoons unsalted butter, margarine or oil
  • 3 tablespoons matzo cake meal
  • 1 1/2 cups milk
  • Salt, pepper
  • Garlic powder
  • 3 to 4 cups marinara sauce
  • 2 to 3 cups shredded mild white cheese, such as mozzarella or Havarti
  • 3 tablespoons minced parsley
  • Dried mixed Italian seasonings, optional

Step 1Lightly grease an 11x7-inch casserole. Rinse the matzo briefly with warm water.

Step 2Heat the butter or oil in a medium saucepan over medium heat. Add the cake meal and stir briefly. Over low heat, briskly whisk in the milk, a bit at a time, to make a thick bechamel-type sauce. Season with salt, pepper and garlic powder to taste. Remove from the stove and let cool.

Step 3Heat the oven to 375 degrees.

Step 4Layer the matzo in the casserole, cutting them to fit, if necessary. Spoon on some of the sauce, then some marinara sauce and some of the cheese. Dust with salt, pepper, garlic powder, some parsley and a dash of Italian spices, if using.

Step 5Repeat layering until you have used up all the ingredients--ending with a layer of shredded cheese over the marinara sauce.

Step 6Bake for 20 minutes, then reduce the heat to 350 degrees and bake until thoroughly heated throughout and the cheese is melted, about 15 to 25 more minutes. Let stand a few minutes before serving.

Note: Use prepared marinara sauce if you'd like.
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