Matzo Lasagna with Cottage Cheese

A Jewish twist on a classic Italian recipe—matzo lasagna with cottage cheese, layered with rich tomato sauce, and baked to melty, golden perfection!

Passover matzah always leaves a trail. Long after the last Seder plate is washed and put away, I still find matzo tucked into odd corners of the pantry, lingering like a forgotten guest. Some years, I don’t mind, there’s always matzo brei chilaquiles for breakfast or a quick spread of butter and salt. But other times, I stare at the leftover sheets and wonder what else they could become.

It started as a little experiment, a way to use up the extra matzo without resorting to the usual buttered slices or scrambled egg soak. I wasn’t expecting much, just something warm, something satisfying, something that didn’t feel like I was making do. But as I layered those brittle sheets between tangy tomato sauce and creamy cottage cheese, something surprising happened. 

The matzo softened, soaking up the flavors, while the edges crisped just enough in the oven. It wasn’t the classic Italian recipe I grew up with, but it was something else entirely, something cozy, familiar in its own way, and suddenly, something I wanted to make again.

Maybe that’s the secret to matzo, it adapts. It transforms. Like the time I turned matzo brei into pizza, mostly by accident. I had planned to make the usual, but in my rush, I pressed it into the pan all at once, letting it set into one golden round. A little tomato sauce, a little cheese, a quick trip under the broiler, and suddenly I had something new. The edges were crisp, the center just chewy enough, and for a fleeting moment, it didn’t feel like a Jewish holiday meal at all. It felt like comfort.

Or the time I made chocolate matzo, thinking I’d save it for guests, but ended up eating half the tray myself. That’s the thing about matzo: dress it up the right way, and it stops feeling like a substitute. It becomes something you crave.

The Coziest Matzo Lasagna Recipe Yet

Matzo lasagna is like that too. Simple but comforting, familiar yet unexpected.

Now, it’s one of those meals I make every year, long after the holiday is over. No boiling noodles, no fuss, just layers of softened matzo, tangy tomato sauce, and creamy cottage cheese coming together in the oven. It bakes into something golden and bubbling, the edges crisping just enough, the way all the best baked dishes do.

And when I pull it from the oven, my kitchen smells like home. The kind of meal that makes my kids wander in, asking what’s for dinner. The kind that reminds me that sometimes, the best recipes aren’t the ones we plan, they’re the ones we discover in moments of curiosity, and also with whatever we have on hand.

Because if matzo is going to linger in my pantry, I might as well turn it into something worth remembering.

Ingredients

• Cottage Cheese –  Creamy, slightly tangy, and lighter than ricotta, it gives the lasagna a soft richness without being heavy. If you prefer, ricotta works too, but I love the way cottage cheese melts into the layers.
• Basil – Fresh and fragrant, basil brings a bit of brightness to balance the richness.You could swap in parsley, but basil gives the lasagna that familiar, unmistakable lift.
• Nutmeg – Just a teaspoon, but it makes a difference. It deepens the flavor of the cheese filling, adding warmth without overpowering. I first learned to add nutmeg to creamy dishes when making béchamel, and now I can’t leave it out.
• Tomato Sauce –  Whether homemade or store-bought, a good tomato sauce should be rich, slightly sweet, and not too acidic. I usually make my own, simmered slow with garlic and olive oil, but a high-quality store-bought one works just as well.
• Parmesan – A generous grating on top before baking gives the matzah lasagna recipe a golden, savory crust. Pecorino Romano can work in a pinch, but Parmesan has just the right balance of nuttiness and salt.

See the recipe card for full list and exact quantities.

How to Make This Matzo Lasagna with Cottage Cheese Recipe

Matzo lasagna with cottage cheese is the kind of dish that feels effortless once you get into the rhythm of layering. No boiling noodles, no complicated steps, just simple ingredients coming together in a way that feels both familiar and new. Here’s how to make it:

Prepare the Ingredients

Preheat your oven to 375°F (190°C). This gives you time to assemble everything while the oven warms up.

Mix the Cheese Filling

In a medium bowl, combine the drained cottage cheese with a beaten egg, chopped basil, black pepper, and a pinch of nutmeg. Stir until smooth and evenly mixed. The egg helps bind the filling, while the nutmeg adds a subtle warmth that deepens the flavor.

Prep the Baking Dish

Spread ½ cup of tomato sauce evenly across the bottom of a 9x13-inch baking dish. This prevents the first layer of matzo from sticking and starts the dish off with a good foundation of flavor.

Soften the Matzo

Fill a shallow dish with about two inches of warm water. Dunk each sheet of matzo for 30 seconds, just until softened. This step keeps the lasagna from drying out as it bakes, giving it a texture closer to traditional pasta.

Layer the Matza Lasagna

Place a layer of softened matzo over the tomato sauce, breaking pieces as needed to fit. Spread half of the cottage cheese mixture over the matzo, smoothing it out evenly.

Add the Cheese and Sauce

Top with a third of the torn mozzarella pieces and 1 cup of tomato sauce, spreading it gently to cover.

Repeat the Layers

Repeat the process: matzo, cottage cheese mixture, tomato sauce, and mozzarella.

Finish with a Topping

For the final layer, place matzo on top and cover with the remaining tomato sauce. Make sure every bit of matzo is covered to prevent dry spots. Scatter the remaining mozzarella over the top and sprinkle with shredded cheese Parmesan for extra richness.

Bake the Lasagna

Cover the dish with aluminum foil and bake for 20 minutes. This helps the layers meld together while keeping the top from browning too quickly.

Melt and Crisp the Cheese

Remove the foil and bake for another 20-25 minutes, until the cheese is melted, bubbling, and golden brown at the edges.

Once out of the oven, let the lasagna cool for 5-10 minutes before serving. This helps the layers set, making it easier to slice and serve.

Serve and Enjoy

Garnish with fresh basil, a drizzle of olive oil, maybe add more cheese on top, and a sprinkle of red pepper flakes if you like a bit of heat. Serve warm, and enjoy every bite of this comforting, unexpected take on lasagna.

Storage

Once it has cooled completely, transfer any remaining slices to an airtight container and store them in the fridge for up to four days. 

To reheat, a quick trip to a 350°F (175°C) oven for about 15 minutes will bring back that just-baked texture, with crisp edges and bubbling cheese. In a pinch, the microwave works too, just cover your slice with a damp paper towel to keep it from drying out.

And if you’re thinking ahead, matzo lasagna freezes well. Wrap individual portions tightly in foil, then store them in a freezer-safe bag or container. When a busy night rolls around, just thaw overnight in the fridge and warm in the oven.

What to Serve With This Matzo Lasagna with Cottage Cheese

Matzo lasagna is hearty enough to stand on its own, but I love rounding out the meal with a few comforting sides, especially ones that bring a mix of textures and flavors to the table.

For a cozy breakfast-for-dinner twist, a Sweet Matzo Brei makes a surprising but delightful pairing. There’s something about the contrast between the warm, savory lasagna and the slightly crisp, golden edges of matzo brei drenched in syrup that feels like a holiday morning stretched into dinnertime.

If you're craving something with a little crunch, Matzo Brei Chilaquiles bring a playful, crispy contrast to the lasagna’s soft layers. The bright salsa and fried matzo bits add just enough spice and texture to keep things interesting.

For a fresh, herby side, Garlic Scape Pesto Pizza is a favorite in our house. The vibrant, garlicky pesto and crisp pizza base add a bit of sharpness and bite that balances out the creamy cheese and tomato sauce in the lasagna.

And of course, if there’s shakshuka on the table, I’m happy. Cheese Shakshuka, with its bubbling eggs and melted cheese, is the perfect cozy dish to serve alongside a slice of lasagna. The rich, tomatoey sauce ties the whole meal together, and there’s always plenty of bread to scoop up every last bit.

Recipe