Matzo Spinach Lasagna

Name: Matzo Spinach Lasagna
Prep time: 25 min
Total time: 75 min
Ingredients: Extra-virgin olive oil, for dish; 2 cups ricotta or small-curd cottage cheese; 4 large eggs; 1.5 cups half-and-half; 1.25 cups grated Parmesan (about 4 ounces); 1 teaspoon finely grated lemon zest, plus 1 tablespoon juice; Pinch of freshly grated nutmeg (optional); Coarse salt and freshly ground pepper; 1 pound chopped frozen spinach, thawed and squeezed of excess moisture; 4 sheets matzo

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By

Martha Stewart Test Kitchen

Updated on October 16, 2019

Prep Time:

25 mins

Total Time:

1 hr 15 mins

Servings:

6

What to do with leftovers after your seder? This unleavened twist on lasagna is a great way to use leftover matzo. Substitute layers of matzo for the noodles, then spread with a mixture of spinach and ricotta cheese. Look for the kosher-for-Passover signifier on all the other ingredients.

Ingredients

Extra-virgin olive oil, for dish
2 cups ricotta or small-curd cottage cheese
4 large eggs
1 ½ cups half-and-half
1 ¼ cups grated Parmesan (about 4 ounces)
1 teaspoon finely grated lemon zest, plus 1 tablespoon juice
Pinch of freshly grated nutmeg (optional)
Coarse salt and freshly ground pepper
1 pound chopped frozen spinach, thawed and squeezed of excess moisture
4 sheets matzo

Directions

Preheat oven to 400 degrees. Brush bottom and sides of an 8-by-8-inch baking dish with oil.
Whisk together ricotta, eggs, half-and-half, 3/4 cup Parmesan, zest, and nutmeg. Season generously with salt and pepper. In another bowl, toss spinach with lemon juice; season with salt and pepper.
Place 1 matzo sheet in bottom of prepared baking dish. Pour 1 cup cheese mixture over matzo. Sprinkle evenly with one-third of spinach mixture. Repeat layers 2 more times. Top with remaining matzo and drizzle with remaining cheese mixture. Sprinkle with remaining 1/2 cup Parmesan. Bake, uncovered, until puffed and golden brown on top, 35 to 40 minutes (cover with foil if browning too quickly). Let cool 15 minutes, then serve.