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Matzo Lasagna

If you're keeping Passover, this dish is for you!

If you're not keeping Passover this dish is for you! This might be my new favorite way of making lasagna! With the addition of all these amazing flavors, this dish is out of control!


1 package of Sweet Earth Tuscan Savory grounds

6-8 oz baby spinach

1 small onion, chopped

4 garlic cloves, minced

8oz mushrooms, chopped

1/2 cup vegan ricotta, I used almond ricotta

1 bag of Follow Your Heart mozzarella shreds

1 large jar of pasta sauce of choice

Salt pepper

Msvegan Parmesan, recipe below

6-8 Matzo sheets

Casserole dish roughly the size of 1.5 matzo sheets

Olive Oil


Preheat oven to 350

In a large frying pan add a little oil

Heat over medium-high heat

Add in your onion and saute for roughly 5 minutes

Stir in your garlic

Add in your mushrooms and cook for 3-5 minutes

Stir in your Grounds and cook until heated thoroughly

Add in you spinach and cook for 2-3 minutes

Turn off heat

Season with salt and pepper

Prepare you lasagna

Place your sheets in large bowl of warm water

Allow to soak for 30 seconds and remove

Spread a little sauce on bottom of pan

Top with 1.5 matzo sheets

Spoon 1/3 of Ground mix evenly onto matzo sheet

Top with 1/3 of ricotto, s handful of shreds, then a little parmesan

Top with more sauce

Add your Matzo an repeat twice

Add your final matzo and top with more sauce and cheese shreds

Cover and cook for roughly 25 minutes, sauce should be bubbling

Remove cover last 5 minutes

Remove and serve

MsVegan Parmesan

In a food processor blend together:

1 cup of cashews

1/3-1/4 cup of nutrional yeast

1 teaspoon of garlic salt


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