Matzo Lasagna with Cottage Cheese

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Close-up of a baked lasagna in a square dish, topped with grated cheese and fresh basil leaves. A serving spatula lifts a portion, revealing layers of pasta, sauce, and creamy cottage cheese. This delightful recipe is garnished with bright green basil.

A comforting, no-noodle twist on a classic Italian recipe, perfect for Passover matzah or anytime you want a cozy, cheesy bake.

Course Main, Main Course

Cuisine Italian, Jewish cuisine

Keyword cheese, Italian, Jewish, lasagna, main, main course, matzah, matzo, one tray bake, Parmesan, passover, tomato sauce

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 180kcal

Author Ksenia Prints

Equipment

Ingredients

1 container (16 ounce) cottage cheese drained
1 large egg beaten
¼ cup basil leaves chopped (plus more for serving)
¾ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
4 cups (32 ounces) homemade or store-bought tomato sauce
¼ teaspoon fine sea salt
1 box (10-ounce) matzo preferably egg or salted matzo
1 pound fresh mozzarella torn into bite-size pieces
½ cup freshly grated Parmesan

Instructions

Preheat your oven to 375°F (190°C). While the oven heats, prepare all ingredients.
In a large bowl, mix cottage cheese, egg, chopped basil, black pepper, and nutmeg until well combined.
Spread ½ cup of tomato sauce evenly across the bottom of a 9x13-inch baking dish to prevent sticking.
Fill a shallow dish with 2 inches of warm water. Dunk each matzo sheet for 30 seconds, just until softened.
Place a layer of matzo over the sauce, breaking pieces to fit. Spread half of the cottage cheese mixture evenly on top. Add ⅓ of the mozzarella pieces and 1 cup of tomato sauce.
Add another layer of matzo, then the remaining cottage cheese mixture. Top with 1 cup of tomato sauce and another ⅓ of the mozzarella.
Place the last layer of matzo on top. Cover with the remaining 1 ½ cups of tomato sauce, ensuring all the matzo is coated. Sprinkle with remaining mozzarella and Parmesan.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 20-25 minutes, until the cheese on top is golden brown and bubbling.
Let the lasagna cool for 5-10 minutes before slicing. Garnish with fresh basil, olive oil, and red pepper flakes, if desired.

Video

Nutrition