Spinach Passover Lasagne

    1 hour 20 minutes

    This cheesy spinach lasagne makes a great dairy addition to your shavout, but also a great main for a meat free Passover meal. I enjoy this year round. Yum.

    6 people made this

    Serves: 9 

    • 3 medium potatoes
    • 570g frozen chopped spinach, thawed and drained
    • 3 spring onions, diced
    • 230g ricotta cheese
    • 1/2 lemon, juiced
    • salt and pepper, to taste
    • 1 cup grated mozzarella cheese
    • 4 matzo sheets

    Preparation:45min  ›  Cook:35min  ›  Ready in:1hour20min 

    1. Preheat the oven to 200 degrees C. Place the potatoes in the preheated oven and bake for 45 minutes or until tender. Turn once or twice. Cool, peel and cut into 5mm slices.
    2. Reduce the oven temperature to 180 degrees C.
    3. In a medium bowl, stir together the spinach, spring onion, ricotta cheese, lemon juice, salt and pepper. Wet the matzo sheets under warm running water briefly on each side, just until pliable. Place one in the bottom of a square baking dish. Spread 1/4 of the ricotta mixture over it, followed by a layer of potato slices. Sprinkle 1/4 of the mozzarella cheese over the potatoes. Repeat the layers then finish with mozzarella cheese on top.
    4. Bake for 35 minutes in the preheated oven, until the cheese on top is bubbly and golden brown. Keep warm until you are ready to serve. Cut into squares.


    Feel free to dress it up with the seasonings you are most keen on.

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    Reviews in English (5)


    4 layers were way too many for my pan, and I had to add extra layers on the size since the matzoh pieces were too small. I would cut the potatoes thinner than 1/4 of an inch. If Garlic is allowed in passover food (i am not sure), I would definitely coat the potatoes in it.  -  25 Apr 2005  (Review from Allrecipes USA and Canada)


    Well, I had to improvise a little bit because I didn't have all of the ingredients in the house. I substituted cottage cheese for the ricotta, and I didn't have quite enough mozzarella cheese, so I used half mozzarella and half cheddar. I also left out the green onions. The flavor was pretty good, but it needed a little something. We served it with sour cream on top. It was a nice change of pace for Passover...we are always looking for a new way to cook on Passover! Thanks for the recipe!  -  08 Apr 2007  (Review from Allrecipes USA and Canada)


    I loved this recipe! I did make a few changes--I hadn't bought enough spinach, so I used shredded carrots for half the spinach, and substituted a medium grated yellow onion for the green onions. I also put in about three tablespoons of minced garlic. But I didn't do anything to alter the texture, and it was totally fine. My son did say that next time, I should add something "to make it a little more juicy", so I might add a can of cream of mushroom soup, but it's really good just the way it is. This one's going in my "dinner regulars" file.  -  13 Jan 2009  (Review from Allrecipes USA and Canada)