Passover-Friendly Matzo Lasagna

Alessandra Bulow

The best part of Passover in my mother’s Sephardic home has never been the food at the first seder (sorry Mami!), but what was served the next day for lunch: Passover lasagna.

During Passover many Sephardic Jews make what is called mina orpastele (pie), as we call it in my Egyptian Jewish family. Made with matzo that’s been softened for about 8 to 10 seconds in boiling water, this Passover lasagna can be filled in many different ways for breakfast, lunch, and dinner. Here, some of my favorite ways to make Passover lasagna:

SEE MORE: 12 Things To Make With Matzoh

Spinach and Cheese Lasagna: Combine chopped spinach with butter, milk, and farmers cheese (or kosher for passover feta if you can find it). Layer between softened sheets of matzo, then glaze the top layer of the matzo with a beaten egg before baking for a delicious Passover version of classic spanakopita.

Hearty Beef Lasagna: Sautee kosher ground beef with onion and garlic, create layers of softened matzo and filling, top with tomato sauce before baking.

Breakfast Lasagna: Make a quick cheese sauce by melting cheddar cheese, butter, and matzo meal in warm milk. Create layers with softened matzo, cheese sauce, roasted tomatoes, and soft scrambled eggs, top with beaten egg before baking.

SEE MORE: Passover Brisket Recipes

Italian Vegetarian Lasagna: Dip matzo in warm chicken broth to soften, add alternating layers of roasted tomatoes, artichokes, and mushrooms, baste top layer of matzo with olive oil before baking.

Spring Lasagna: Combine farmers cheese with mint, dill, and lemon zest. Create alternating layers of fresh peas and asparagus with cheese mixture, top layer of matzo with beaten egg before baking.

See more from Epicurious:
The Best Kosher Wines
9 Passover Ingredient Swaps To Try
The Ultimate Passover Planner 
Kosher Desserts for Seder