Does anyone else get really excited to gluten-free shop after Passover, or is it just me and my mom? So many Kosher-for-Passover products are inherently gluten-free or have been modified to be gluten-free. My mom goes a little crazy and shops the sales immediately after Passover…she doesn’t realize that there is only so much g-free matzo and tam-tam’s a girl can eat. Searching for a recipe to use all of my matzo this year, I remembered what all of my Jewish friends (and I) used to make during Passover each year: matzo pizza and matzo lasagna. Cue this Rachael Ray knock-off, which G liked more than regular lasagna.
Matzo Lasagna (modified from this recipe) **PS, I doubled this recipe, using a little less cheese.
3 Tbsp. extra-virgin olive oil
1 small onion, diced
2 cups frozen spinach, thawed
1 jar marinara sauce
5-6 squares gluten-free matzo
1 15 oz. container ricotta cheese
1 1/2 cups shredded mozzarella
Grated Parmesan cheese
1. Preheat oven to 400 degrees. In a large pan, heat the olive oil and saute the onion until lightly browned.
2. Add spinach to the pan, and saute until heated through.
3. Spread a thin layer of marinara sauce on the bottom of a rectangular baking dish (I like to use glass pans).
4. Cover the bottom of the dish with matzo (you may need to break it apart to fill in gaps).
5. Follow with a layer of ricotta cheese, then spinach/onion mixture, and mozzarella cheese.
6. Continue layering, and end with marinara sauce on top. Sprinkle liberally with Parmesan cheese.
7. Cover pan snugly with foil and bake for 30 minutes. Uncover pan and bake for an additional 15 minutes. Let cool before cutting.