Oregano Parmesan Matzo Lasagne

    45 minutes

    Matzo lasagne is a tasty alternative to regular lasagne during Passover, but it also great year round. Tomato puree, Swiss cheese, mozzarella cheese, Parmesan and oregano.

    2 people made this

    Serves: 12 

    • 280g matzo sheets
    • 1 litre tomato puree
    • salt and pepper, to taste
    • 230g Swiss cheese, sliced
    • 2 cups shredded mozzarella cheese
    • 1/4 cup grated Parmesan cheese
    • 1 teaspoon dried oregano

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat an oven to 180 degrees C. Spray an oblong baking dish with cooking spray.
    2. Break matzo sheets in half and run under warm water to soften. Pour tomato puree into bowl and season with salt and pepper. Coat the bottom of the prepared baking dish with some of the tomato puree then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese and tomato puree. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato puree and sprinkle with Parmesan cheese and oregano.


    During Passover, use kosher for Passover matzo.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (3)


    Made this using homemade marinara sauce (a tomato sauce with seasonings and red wine) and ricotta instead of the Swiss cheese. I cooked the lasagne covered, removing the foil during the last ten minutes of cooking and then browning the top under the broiler in order to develop a few crispy bits for texture contrast. Flavour was bland and the matzoh mushy, although an acceptable lasagna substitute for use during Passover. When I it make again, I want to try including caramellized onion for a richer flavour and mushrooms to give one's teeth something to bite into. Garlic and a layer of fresh leaf basil wouldn't hurt either. I'd also consider adding pine nuts for texture. I think this recipe has potential, but needs further refinement in order to make it something really special.  -  03 Apr 2010  (Review from Allrecipes USA and Canada)


    Very tasteful. I've put lots of tomato sauce and use the cheese I've found regularly here in Argentina and it turn out delicious! Thanks!  -  11 Apr 2012  (Review from Allrecipes USA and Canada)


    I made it like regular lasagna. I skipped the swiss and used ricotta, egg, and parsley. Then mozzarella and barilla tomato sauce. I added sauted mushrooms and spinach. Everyone had seconds and asked for the leftovers.  -  21 Apr 2019  (Review from Allrecipes USA and Canada)