Matza Lasagna
Recipe type: Casserole, Holiday, Passover
Prep time: 
Cook time: 
Total time: 
Serves: 8 x 8 pan
A Passover-friendly lasagna that will satisfy your carb craving!
  • 1 egg and 1 egg white
  • 1 lb (16 oz container) light cottage cheese
  • ½ t granulated garlic
  • Pinch of kosher salt and a few cranks of freshly ground pepper
  • 3 to 4 boards of matza
  • 2.5 c tomato sauce (your favorite recipe or store-bought)
  • 1 lb shredded muenster cheese (you may not use it all)
  1. Heat the oven to 350 and grab an 8" x 8" or 9" x 9" pan for baking, and another larger pan for soaking the matza.
  2. In a medium bowl, beat the egg and egg white, and add the cottage cheese, granulated garlic, and salt and pepper. Mix well.
  3. Fill a shallow pan with water, and place 4 matza boards in the water to soak (it doesn't need to soak for long - they will still hold their shape).
  4. Have the sauce and muenster cheese nearby, and you are now ready to assemble!
  5. Layer in this order: Tomato sauce ---> Matza (you may just need one board, or you may want to break one of the boards to fill in the corners) ---> Cottage cheese mixture ---> Sauce ---> Muenster cheese ---> Matza
  6. Repeat until you are out of something or you get close to the top of the pan. End with muenster cheese on top!
  7. Bake, uncovered, for 40 to 50 minutes, in the center of the oven. You might want to put a tray under the pan in case it drips. It is done when it puffs up and the cheese is melted.
Recipe by My Utensil Crock at