A Passover classic made slightly heartier and lot healthier with the addition of spinach and mushrooms. A great dish to make ahead and reheat when you are ready, the lasagna can be reheated until hot and bubbly.
- Cook Time
- Prep Time
- 8 ounces mushrooms, sliced
- Extra virgin olive oil
- 6 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 2 (10-ounce) packages frozen spinach, thawed and water squeezed out
- 1 pound ricotta cheese
- 2 egg yolks
- 6 sheets matzo
- 1 (28-ounce) jar marinara sauce
- 1 pound mozzarella cheese, grated
1. Preheat oven to 350°F. Lightly grease a 9- x 13-inch casserole with evoo.
2. Sauté mushrooms in a large sauté pan, lightly coated with evoo, over medium heat until browned and edges are crispy. Add garlic to pan and continue to cook 1 to 2 minutes more, until garlic begins to soften.
3. Transfer mushrooms to a mixing bowl and add spinach. Season to taste with salt and pepper.
4. In a small bowl, mix ricotta cheese and egg yolks together.
5. Soak 2 sheets of matzo in warm water for 20 seconds. While matzo is soaking, lightly coat bottom of casserole with a small amount of marinara sauce. Place soaked matzo in casserole to cover the bottom of the pan.
6. Dollop half of spinach mixture on top of matzo. Spoon half of ricotta cheese mixture over spinach and sprinkle with a third of mozzarella cheese. Spoon sauce over cheese.
7. Soak 2 more matzo sheets and repeat layering. Soak final matzo sheets and place on top. Add remaining mozzarella cheese and sauce. Cover with foil and bake at 350°F for 30 minutes. Uncover and continue baking 15 to 20 minutes more or until cheese is bubbly and lightly browned.
8. Allow lasagna to sit for 15 minutes to set before serving.