Roasted Vegetable Matzah Lasagna

Name: Roasted Vegetable Matzah Lasagna
Prep time: PT25MIN
Cook time: PT45MIN
Total time: PT1HOUR10MIN
Yield: 8 servings
Cuisine: Jewish
Ingredients: 5–6 sheets of matzah; 2 medium zucchini, sliced ¼-inch thick; 1 large eggplant, sliced ¼-inch thick; 2 red bell peppers, cut into strips; 1 large onion, sliced; 3 tbsp olive oil; 2 cups ricotta cheese; 2 cups shredded mozzarella; ½ cup grated Parmesan; 2 large eggs; 3 cups marinara sauce (check KFP label); 2 cloves garlic, minced; Fresh basil leaves; Salt and pepper to taste

Layers of matzah, roasted vegetables, ricotta, and marinara — a hearty vegetarian Passover main course.

Back to All Passover Recipes

Vegetarian

Prep: 25 min Cook: 45 min Total: 1 hour 10 min 8 servings

🥘 Ingredients

• 5–6 sheets of matzah
• 2 medium zucchini, sliced ¼-inch thick
• 1 large eggplant, sliced ¼-inch thick
• 2 red bell peppers, cut into strips
• 1 large onion, sliced
• 3 tbsp olive oil
• 2 cups ricotta cheese
• 2 cups shredded mozzarella
• ½ cup grated Parmesan
• 2 large eggs
• 3 cups marinara sauce (check KFP label)
• 2 cloves garlic, minced
• Fresh basil leaves
• Salt and pepper to taste

👩‍🍳 Instructions

1Preheat oven to 425°F (220°C). Toss zucchini, eggplant, bell peppers, and onion with olive oil, salt, and pepper on two sheet pans. Roast 20 minutes until tender and lightly charred.
2Reduce oven to 375°F (190°C). In a bowl, mix ricotta, eggs, half the mozzarella, Parmesan, garlic, salt, and pepper.
3Quickly dip each matzah sheet in warm water — just a few seconds to soften slightly. Don't soak.
4Spread ½ cup marinara in the bottom of a 9x13 baking dish. Layer: matzah, ricotta mixture, roasted vegetables, marinara. Repeat 2–3 times.
5Top with remaining matzah, marinara, and mozzarella.
6Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes more until bubbly and golden.
7Let rest 10 minutes before cutting. Garnish with fresh basil.

🔄 Variations

Spinach & Mushroom

Use sautéed spinach and mushrooms instead of roasted vegetables for an earthier flavor.

Meat Lasagna

Add a layer of seasoned ground beef or turkey cooked with marinara (skip the ricotta for a meat meal).

Vegan Version

Use cashew ricotta, dairy-free mozzarella, and skip the eggs. Add nutritional yeast for cheesy flavor.

💡 Tips

Don't over-soak the matzah — it only needs a quick dip to become pliable.
Roasting the vegetables first concentrates their flavor and removes excess moisture.
Let it rest before cutting — it holds together much better after 10 minutes.
This reheats beautifully the next day — cover with foil at 350°F for 20 minutes.