This delicious veggie lasagna from Cooking for Luv is the perfect thing to eat during Passover. The secret? Noodles are replaced with kosher-friendly matzo! The homemade pesto, cheese, and kale upgrade the matzo flavor from kind of bland to something you'll actually look forward to eating. Recepe developer Stephanie Goldfinger recommends adding more sauce and cheese than normal to replicate the texture and taste of traditional lasagna. More cheese and sauce? You don't have to tell us twice.
Passover Matzah Lasgna with Pesto and Kale
- 1 tablespoon olive oil
- 1 garlic clove, peeled and minced
- 1 bunch lacinato/black kale, stems removed and chiffonaded
- 1 1/2 cups whole or skim milk fresh ricotta
- 1 egg
- 1.5-2 jars of your favorite pasta sauce
- 4-6 squares of matzah (I use whole wheat, but anything works)
- 10-12 Oounces of shredded mozzarella cheese (add more if you are in the mood for super melty goodness!)
- 1-2 teaspoons kosher sea salt
- 2 fresh garlic cloves, peeled and roughly chopped
- 1/4 cup of toasted pine nuts
- 1 teaspoon Kosher sea salt
- 4 cups packed fresh basil leaves, large stems removed
- 1/2-1 cup high quality extra virgin olive oil
- 1/4 cup shredded parmesan cheese
- Preheat oven to 350 degrees.
- Heat olive oil and garlic in a saute pan over medium high heat until garlic becomes fragrant. Add kale, stir to coat in oil, and cook for about 1 minute until kale wilts. Season with a couple pinches of salt. Remove from heat.
- In a mixing bowl, add ricotta, egg, and a pinch of salt and stir to combine.
- In a 9x12 baking dish, add enough sauce to coat the bottom of the pan. Add one layer of matzah (if you have a larger pan it will be a little bit of a puzzle much like regular noodles, you'll have to carefully break some to fit). Top with 1/3 of the ricotta mix, then 1/3 of the kale, then 1/4 of the mozzarella, then about 1/3 of the jar of sauce. Repeat two more times.
- Top with another layer of matzah, the remaining sauce, and the remaining mozzarella.
- Cover with a tented piece of tin foil (or spray the underside of the foil with cooking spray instead of tenting), and bake for 20 minutes.
- While the lasagna is baking, make your pesto.
- In a food processor, chop garlic, salt, and pine nuts until a rough paste forms. Add basil leaves and salt pulse only a few times just to chop and combine (we want minimal processing or the basil will turn brown). With the motor running, pour in olive oil and mix until you get your desired consistency. Stir in parmesan cheese.
- At the end of your 20 minutes, uncover the lasagna and bake for an additional 10 minutes until the top is golden and bubbly.
- Remove from the oven, let sit for 5 minutes and then cut and plate. Top with a scoop of pesto and serve!