12 Delicious Easy Passover Lasagna Recipes

Feeling the Passover crunch but craving something comforting and crowd-pleasing? You’re in luck! Our roundup of 12 Delicious Easy Passover Lasagna Recipes is here to save your holiday meals. From cheesy to veggie-packed, these lasagnas are not only kosher for Passover but also simple enough for any home cook to whip up. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Matzo and Cheese Passover Lasagna

Tired of the same old Passover dishes? This Matzo and Cheese Passover Lasagna swaps noodles for matzo, offering a crispy, comforting twist. It’s layered with rich cheese and savory sauce for a dish that’s both familiar and fresh.

Ingredients

– For the sauce: 2 cups marinara sauce, 1 tbsp olive oil
– For the filling: 15 oz ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 egg, 1 tsp garlic powder
– For assembly: 6 sheets matzo, 1 cup shredded mozzarella cheese (for topping)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a bowl, mix ricotta, mozzarella, Parmesan, egg, and garlic powder until well combined.
3. Soak matzo sheets in warm water for 30 seconds, then lay them on a clean towel to dry slightly.
4. Spread 1/2 cup marinara sauce on the bottom of the baking dish.
5. Layer 3 matzo sheets over the sauce, overlapping slightly.
6. Spread half the cheese mixture over the matzo, then top with 1/2 cup marinara.
7. Repeat layers: matzo, remaining cheese mixture, and marinara.
8. Top with remaining matzo sheets and sprinkle with 1 cup mozzarella cheese.
9. Bake for 25 minutes, or until cheese is bubbly and slightly golden.
10. Let stand for 5 minutes before slicing. Perfect layers mean cleaner cuts.
11. For extra crispiness, broil for the last 2 minutes of baking.
12. Always soak matzo just until pliable to prevent sogginess.
13. A non-stick spray ensures easy removal and clean-up.
Packed with creamy cheese and crispy matzo, this lasagna delivers a satisfying crunch. Serve with a side salad for a complete meal that celebrates tradition with a twist.

Spinach and Mushroom Passover Lasagna

Just when you thought lasagna couldn’t get any better, this Spinach and Mushroom Passover Lasagna proves you wrong. Layers of flavor without the heaviness, it’s a game-changer.

Ingredients

• For the filling:
  • 2 cups chopped spinach
  • 1 cup sliced mushrooms
  • 1 tbsp olive oil
  • 1 tsp salt
• For the lasagna:
  • 9 Passover lasagna noodles
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
• For the sauce:
  • 2 cups marinara sauce
  • 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. Heat 1 tbsp olive oil in a pan over medium heat. Add spinach and mushrooms. Cook until spinach wilts and mushrooms soften, about 5 minutes. Season with salt. Tip: Squeeze out excess water from spinach to prevent a soggy lasagna.
3. In a bowl, mix ricotta, mozzarella, Parmesan, egg, and garlic powder.
4. Spread 1 tbsp olive oil at the bottom of a baking dish. Layer 3 lasagna noodles.
5. Spread half the cheese mixture over noodles. Top with half the spinach and mushroom mixture. Spoon 1 cup marinara sauce over.
6. Repeat layers. Top with remaining 3 noodles and sauce. Tip: Cover with foil to keep moisture in while baking.
7. Bake for 25 minutes. Remove foil. Bake for another 10 minutes until bubbly and golden. Tip: Let sit for 10 minutes before slicing for cleaner cuts.

Hearty yet light, this lasagna boasts a perfect balance of creamy and earthy flavors. Serve with a crisp salad for a complete meal.

Zucchini Passover Lasagna

This zucchini Passover lasagna swaps noodles for thin zucchini slices, creating a lighter, gluten-free twist on the classic. The layers of ricotta and marinara bring comfort without the carbs.

Ingredients

– For the zucchini layers: 3 large zucchinis, sliced lengthwise into 1/8-inch strips
– For the ricotta mixture: 15 oz ricotta cheese, 1 egg, 1/4 cup grated Parmesan cheese, 1 tbsp chopped fresh basil
– For assembly: 2 cups marinara sauce, 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Lay zucchini strips on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry.
3. In a bowl, mix ricotta, egg, Parmesan, and basil until well combined.
4. Spread 1/2 cup marinara sauce at the bottom of the prepared dish.
5. Arrange a layer of zucchini strips over the sauce, slightly overlapping.
6. Spread half of the ricotta mixture over the zucchini, then top with 1/2 cup marinara.
7. Repeat layers: zucchini, remaining ricotta, 1/2 cup marinara, and final zucchini layer.
8. Top with remaining marinara and sprinkle mozzarella evenly.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until bubbly and golden.
10. Let stand for 10 minutes before slicing. Serve warm.
Savory and satisfying, this lasagna offers a creamy interior with a slightly crisp top. Try serving with a side of garlic roasted asparagus for a complete meal.

Eggplant Passover Lasagna

Tender eggplant slices replace pasta in this Passover-friendly lasagna, layering rich flavors without the carbs. Perfect for a holiday meal or any night craving comfort food.

Ingredients

For the eggplant layers:

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tbsp salt
• 2 tbsp olive oil

For the filling:

• 15 oz ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil

For the sauce:

• 24 oz marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F.
2. Sprinkle eggplant slices with salt; let sit for 30 minutes to draw out moisture. Pat dry.
3. Brush eggplant with olive oil; bake on a lined tray for 15 minutes until slightly tender.
4. Mix ricotta, egg, Parmesan, and basil in a bowl for the filling.
5. Spread a thin layer of marinara in a 9×13 inch baking dish.
6. Layer half the eggplant slices over the sauce.
7. Spread all the ricotta mixture over the eggplant.
8. Add remaining eggplant slices; top with remaining marinara and mozzarella.
9. Bake covered with foil for 25 minutes, then uncovered for 15 minutes until bubbly.

Pleasingly hearty, this lasagna offers a creamy interior with a slightly crisp top. Serve with a side of roasted vegetables for a complete meal.

Sweet Potato Passover Lasagna

Bold flavors and simple steps make this Sweet Potato Passover Lasagna a standout. Perfect for gatherings, it’s a twist on tradition that delights.

Ingredients

– For the layers: 2 large sweet potatoes (peeled, thinly sliced), 1 tbsp olive oil, 1/2 tsp salt. – For the filling: 15 oz ricotta cheese, 1 egg, 1/4 cup grated Parmesan, 1/2 tsp garlic powder. – For the topping: 1 cup marinara sauce, 1/2 cup shredded mozzarella.

Instructions

1. Preheat oven to 375°F. 2. Toss sweet potato slices with olive oil and salt. Arrange in a single layer on a baking sheet. 3. Bake for 15 minutes until slightly tender. Tip: Flip halfway for even cooking. 4. Mix ricotta, egg, Parmesan, and garlic powder in a bowl. 5. Layer half the sweet potatoes in a greased 8×8 dish. 6. Spread the ricotta mixture evenly over the sweet potatoes. 7. Top with remaining sweet potatoes. 8. Pour marinara over the top, then sprinkle with mozzarella. 9. Bake for 25 minutes until bubbly. Tip: Let stand for 5 minutes before serving for cleaner slices. 10. Broil for 2 minutes for a golden top. Tip: Watch closely to prevent burning. Creamy layers contrast with the sweet potatoes’ slight crispness. Serve with a side of greens for a balanced meal.

Artichoke and Spinach Passover Lasagna

Holiday meals demand dishes that are both comforting and impressive. This Artichoke and Spinach Passover Lasagna fits the bill, blending creamy textures with vibrant flavors.

Ingredients

– For the filling: 2 cups chopped spinach, 1 cup chopped artichoke hearts, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 egg, 1/2 tsp salt, 1/4 tsp black pepper. – For the layers: 12 Passover lasagna noodles, 2 cups marinara sauce, 1 cup shredded mozzarella cheese.

Instructions

1. Preheat oven to 375°F. 2. In a bowl, mix spinach, artichoke hearts, ricotta, Parmesan, egg, salt, and pepper until well combined. Tip: Squeeze excess water from spinach to prevent a soggy lasagna. 3. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. 4. Place 4 lasagna noodles over the sauce, slightly overlapping. 5. Spread half of the spinach-artichoke mixture over the noodles. 6. Repeat layers: sauce, noodles, remaining filling. 7. Top with remaining noodles, sauce, and mozzarella. Tip: Cover with foil for the first 25 minutes to melt cheese evenly. 8. Bake for 35 minutes, then remove foil and bake for 10 more minutes until bubbly and golden. Tip: Let stand for 10 minutes before slicing for cleaner cuts. K This lasagna offers a creamy interior with a crispy top layer. Serve with a side of roasted vegetables for a colorful plate.

Portobello Mushroom Passover Lasagna

Bold flavors and hearty textures make this dish a standout. Perfect for Passover, it’s a creative twist on traditional lasagna.

Ingredients

– For the mushroom layer:
– 4 large Portobello mushrooms, sliced 1/2 inch thick
– 2 tbsp olive oil
– 1/2 tsp salt
– For the cheese layer:
– 15 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1 egg
– 1/4 tsp black pepper
– For the sauce:
– 2 cups marinara sauce
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. Toss Portobello slices with olive oil and salt. Arrange on a baking sheet.
3. Roast mushrooms for 15 minutes until tender. Tip: Don’t overcrowd the pan for even cooking.
4. Mix ricotta, mozzarella, egg, and pepper in a bowl.
5. Spread 1 cup marinara sauce at the bottom of a 9×13 inch baking dish.
6. Layer half of the roasted mushrooms over the sauce.
7. Spread all of the cheese mixture over the mushrooms.
8. Top with remaining mushrooms and sauce. Sprinkle with Parmesan.
9. Bake for 25 minutes until bubbly. Tip: Let it rest for 5 minutes before serving for cleaner slices.
10. Broil for 2 minutes for a golden top. Tip: Watch closely to prevent burning.

Outstandingly rich and satisfying, this lasagna offers a meaty bite from the mushrooms. Serve with a crisp salad to balance the creaminess.

Butternut Squash Passover Lasagna

Savory and satisfying, this Butternut Squash Passover Lasagna layers rich flavors with a comforting texture, perfect for your holiday table.

Ingredients

• For the squash layer:
  • 2 cups roasted butternut squash, mashed
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the cheese layer:
  • 15 oz ricotta cheese
  • 1 egg
  • 1/2 tsp salt
• For assembly:
  • 9 Passover lasagna noodles, cooked
  • 1 cup marinara sauce
  • 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat oven to 375°F.
2. Mix mashed butternut squash with olive oil and salt in a bowl. Set aside.
3. In another bowl, combine ricotta cheese, egg, and salt. Mix well.
4. Spread 1/4 cup marinara sauce at the bottom of a 9×13 inch baking dish.
5. Layer 3 lasagna noodles over the sauce.
6. Spread half of the butternut squash mixture over the noodles.
7. Add another layer of 3 noodles, then spread all of the ricotta mixture.
8. Top with remaining noodles, squash mixture, and marinara sauce.
9. Sprinkle mozzarella cheese on top.
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake for another 10 minutes, until cheese is bubbly and slightly browned.

Notably creamy with a hint of sweetness from the squash, this lasagna pairs wonderfully with a crisp green salad. Try serving it with a drizzle of balsamic glaze for an extra flavor boost.

Kale and Ricotta Passover Lasagna

Absolutely perfect for Passover, this lasagna swaps noodles for layers of kale and creamy ricotta.

Ingredients

• For the kale layers:
  • 1 lb kale, stems removed, chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the ricotta mixture:
  • 15 oz ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For assembly:
  • 1 cup marinara sauce
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large pan over medium heat. Add kale and salt. Cook for 5 minutes, until wilted. Tip: Press kale down with a spatula to help it wilt evenly.
3. In a bowl, mix ricotta, egg, salt, and pepper until smooth. Tip: For a lighter texture, whisk the egg before adding to the ricotta.
4. Spread 1/2 cup marinara sauce at the bottom of an 8×8 inch baking dish.
5. Layer half the kale over the sauce. Top with half the ricotta mixture, spreading evenly.
6. Repeat layers with remaining kale and ricotta. Top with remaining marinara sauce and Parmesan cheese.
7. Bake for 25 minutes, until bubbly and golden. Tip: Let it sit for 5 minutes before cutting for cleaner slices.

Vibrant layers of kale and ricotta create a lasagna that’s both hearty and light. Serve with a crisp salad to complement the creamy texture.

Roasted Red Pepper Passover Lasagna

You won’t find a more comforting dish than this Roasted Red Pepper Passover Lasagna, perfect for any gathering. Yield big flavors with minimal effort.

Ingredients

– For the sauce:
– 2 cups roasted red peppers, drained
– 1/4 cup olive oil
– 2 garlic cloves, minced
– 1 tsp salt
– For the filling:
– 15 oz ricotta cheese
– 1 egg
– 1/2 cup grated Parmesan cheese
– 1/4 tsp black pepper
– For assembly:
– 9 Passover lasagna noodles
– 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F.
2. Blend roasted red peppers, olive oil, garlic, and salt until smooth for the sauce.
3. Mix ricotta, egg, Parmesan, and black pepper in a bowl for the filling.
4. Spread 1/3 of the sauce at the bottom of a 9×13 inch baking dish.
5. Layer 3 lasagna noodles over the sauce.
6. Spread half of the ricotta mixture over the noodles.
7. Repeat layers, ending with sauce on top.
8. Sprinkle mozzarella cheese over the final sauce layer.
9. Cover with foil and bake for 25 minutes.
10. Remove foil and bake for another 15 minutes until cheese is bubbly and golden.
11. Let stand for 10 minutes before serving.

Delightfully creamy with a smoky sweetness from the peppers, this lasagna is a crowd-pleaser. Serve with a crisp green salad to balance the richness.

Broccoli and Cheese Passover Lasagna

Make this Broccoli and Cheese Passover Lasagna for a comforting, cheesy dish that’s perfect for any gathering. It’s layered with flavor and easy to prepare.

Ingredients

• For the lasagna:
  • 12 Passover lasagna noodles
  • 4 cups broccoli florets
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
• For the sauce:
  • 2 cups ricotta cheese
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp salt

Instructions

1. Preheat oven to 375°F.
2. Boil lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Steam broccoli florets for 5 minutes until bright green and slightly tender. Set aside.
4. In a bowl, mix ricotta cheese, egg, garlic powder, and salt until well combined.
5. Spread a thin layer of the ricotta mixture at the bottom of a 9×13 inch baking dish.
6. Layer 4 lasagna noodles over the ricotta mixture.
7. Spread half of the remaining ricotta mixture over the noodles.
8. Top with half of the broccoli florets and 1 cup of mozzarella cheese.
9. Repeat the layers, ending with a final layer of noodles.
10. Sprinkle the top with Parmesan cheese and remaining mozzarella cheese.
11. Bake for 25 minutes until the cheese is bubbly and golden.
12. Let stand for 5 minutes before serving.

Serve this lasagna hot for the best texture, with the cheese perfectly melted and the broccoli adding a fresh crunch. Pair with a light salad for a complete meal.

Traditional Matzo Passover Lasagna

Kosher for Passover and packed with flavor, this Traditional Matzo Passover Lasagna layers matzo, cheese, and sauce for a comforting dish. It’s a creative twist on classic lasagna that’s perfect for the holiday.

Ingredients

– For the sauce:
– 2 cups marinara sauce
– 1 tbsp olive oil
– 2 cloves garlic, minced
– For the filling:
– 15 oz ricotta cheese
– 1 cup mozzarella cheese, shredded
– 1/4 cup parmesan cheese, grated
– 1 egg
– 1/2 tsp salt
– 1/4 tsp black pepper
– For assembly:
– 6 sheets matzo
– 1 cup mozzarella cheese, shredded (for topping)

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a pan over medium heat. Add garlic, sauté for 1 minute until fragrant.
3. Pour in marinara sauce, simmer for 5 minutes. Tip: Stir occasionally to prevent sticking.
4. In a bowl, mix ricotta, mozzarella, parmesan, egg, salt, and pepper until combined.
5. Soak matzo sheets in warm water for 30 seconds, then pat dry. Tip: Don’t oversoak to prevent sogginess.
6. Spread 1/2 cup sauce on the bottom of a 9×13 inch baking dish.
7. Layer 3 matzo sheets over the sauce.
8. Spread half the cheese mixture over the matzo.
9. Repeat layers: sauce, matzo, cheese mixture.
10. Top with remaining sauce and 1 cup mozzarella cheese.
11. Bake for 25 minutes until cheese is bubbly and golden. Tip: Let sit for 5 minutes before slicing.

Yield a lasagna with creamy layers and a crispy top. Serve with a fresh salad for a complete meal.

Conclusion

Brimming with variety, our roundup of 12 Delicious Easy Passover Lasagna Recipes offers something for every taste and skill level. Whether you’re hosting a Seder or simply craving comfort food, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty creations too. Happy cooking!