Best Spinach Feta Passover Lasagna Recipes

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SCACCHI (MEDITERRANEAN PASSOVER "LASAGNA")



Scacchi (Mediterranean Passover

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling.

Provided by Sephardi Kitchen

Categories     Savory Pies

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

8 -10 matzos
1 cup chicken broth or 1 cup stock, warm
3 eggs, beaten with a little broth
1 1/2 lbs ground beef or 1 1/2 lbs lamb
1 onion, chopped
1 -2 garlic clove
1/4 cup fresh parsley, chopped
1/2 teaspoon allspice
1 teaspoon cinnamon
1 cup raisins, soaked in warm water
1 1/2 lbs spinach
1/2 lb button mushroom, sliced
2 medium onions, diced
1/4 cup pine nuts
1/2 teaspoon nutmeg

Steps:

  • Prepare the meat filling. In a medium pan, cook the meat with the onions and a little olive oil until browned, drain off fat. Add the raisins, parsley, allspice and cinnamon, cook for another couple of minutes. Set the meat mixture aside.
  • Now for the vegetable filling! In a little olive oil, cook the onions until translucent, then add the pine nuts and sliced mushrooms, cook for a couple minutes longer. Stir in the spinach (with a bit of water if the spinach isn't frozen) and nutmeg. Cook until the spinach is wilted, set aside.
  • Preheat the oven to 350 degrees, and soak the matzah in the warm broth until slightly softened and flexible.
  • Grease a 9x13" glass pan, and place two soaked matzo in the bottom of the dish, with the edges overlapping slightly.
  • Spread a layer of the meat mixture atop the matzo, followed by more matzo. Add a layer of the vegetables. Continue until the filling runs out, then top the pan with a final soaked matzo layer.
  • Drizzle the beaten egg/chicken broth along the top of the dish.
  • Bake until golden brown on top, about 30-45 minutes. If the top layer of matzo curls up or gets too crispy, you may want to pour a little additional broth over it.

MATZO LASAGNA



Matzo Lasagna image

In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that's Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations - adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you'd like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge); just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked.

Provided by Melissa Clark

Categories     dinner, casseroles, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil, plus more for serving
4 garlic cloves, thinly sliced
4 anchovies, finely chopped (optional)
1/2 teaspoon black pepper
1/4 teaspoon red-pepper flakes, plus more for serving
2 (28-ounce) cans whole peeled tomatoes
3/4 teaspoon fine sea salt, plus more as needed
1 rosemary sprig
2 3/4 cups/24 ounces whole-milk ricotta, preferably fresh
1 large egg
1/4 cup basil leaves, chopped, plus more for serving
3/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 (10-ounce) box matzo, preferably egg or salted matzo
1 pound fresh mozzarella, sliced, then torn into bite-size pieces
1/2 cup freshly grated Parmesan

Steps:

  • Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.
  • Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.
  • Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.
  • To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.
  • Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.
  • Repeat matzo, ricotta, tomato sauce, and mozzarella layers.
  • Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.
  • Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 928 milligrams, Sugar 6 grams, TransFat 0 grams

MATZO SPINACH LASAGNA



Matzo Spinach Lasagna image

What to do with leftovers after your seder? This unleavened twist on lasagna is a great way to use leftover matzo. Substitute layers of matzo for the noodles, then spread with a mixture of spinach and ricotta cheese. Look for the kosher-for-Passover signifier on all the other ingredients.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Passover     Passover Recipes

Time 1h15m

Number Of Ingredients 10

Extra-virgin olive oil, for dish
2 cups ricotta or small-curd cottage cheese
4 large eggs
1 1/2 cups half-and-half
1 1/4 cups grated Parmesan (about 4 ounces)
1 teaspoon finely grated lemon zest, plus 1 tablespoon juice
Pinch of freshly grated nutmeg (optional)
Coarse salt and freshly ground pepper
1 pound chopped frozen spinach, thawed and squeezed of excess moisture
4 sheets matzo

Steps:

  • Preheat oven to 400 degrees. Brush bottom and sides of an 8-by-8-inch baking dish with oil.
  • Whisk together ricotta, eggs, half-and-half, 3/4 cup Parmesan, zest, and nutmeg. Season generously with salt and pepper. In another bowl, toss spinach with lemon juice; season with salt and pepper.
  • Place 1 matzo sheet in bottom of prepared baking dish. Pour 1 cup cheese mixture over matzo. Sprinkle evenly with one-third of spinach mixture. Repeat layers 2 more times. Top with remaining matzo and drizzle with remaining cheese mixture. Sprinkle with remaining 1/2 cup Parmesan. Bake, uncovered, until puffed and golden brown on top, 35 to 40 minutes (cover with foil if browning too quickly). Let cool 15 minutes, then serve.

SPINACH-FETA LASAGNA



Spinach-feta Lasagna image

Make and share this Spinach-feta Lasagna recipe from Food.com.

Provided by Poppy

Categories     Greek

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
salt
pepper
1 dash nutmeg
1 lb lasagna noodle
2 (10 ounce) packages frozen chopped spinach, thawed,steamed,drained and squeezed dry
2 large red onions, peeled and finely chopped (about 2 cups)
2 stalks celery, finely chopped
1 cup of chopped fresh dill
1/2 cup of chopped of fresh mint
1/2 lb feta, crumbled
1 1/4 lbs of greek anthotiro or 1 1/4 lbs ricotta cheese
salt & freshly ground black pepper
1/2 teaspoon of freshly grated nutmeg
2 eggs, slightly beaten
1/2 cup of grated kefalotiri or 1/2 cup parmesan cheese
5 -7 tablespoons olive oil

Steps:

  • Make the bechamel: Heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
  • Slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
  • Cover the bechamel with a kitchen towel and set aside until ready to use.
  • Bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
  • Remove, drain, and place in a large bowl of cold water until ready to use.
  • Heat 3 tablespoons olive oil in a medium skillet.
  • Add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
  • Combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
  • Mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
  • Preheat oven to 350d.
  • Lightly oil a large shallow baking dish (approximately 10 x 14 inches).
  • Spread 2-3 tablespoons of bechamel on the bottom.
  • Remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
  • Arrange one-third of the noodles in a single layer over the bechamel.
  • Spread half the filling over the lasagna.
  • Repeat with remaining lasagna and filling, ending up with a final layer of noodles.
  • Spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
  • Bake for 45-50 minutes, until top is golden brown.
  • Remove, cool slightly and serve.

Nutrition Facts : Calories 658.1, Fat 29.9, SaturatedFat 12.6, Cholesterol 125.7, Sodium 575.1, Carbohydrate 74.5, Fiber 6.9, Sugar 6.3, Protein 24.9

EASY PASSOVER LASAGNA



Easy Passover Lasagna image

This is a 'dairy' main meal for Passover that re-heats well. Even the pickiest eaters love this recipe. Vegetables like mushrooms, zucchini, and peppers may be added; steam them al dente first and add to layers. Italian cheese blend can be used in place of mozzarella if desired.

Provided by Weekend Cook

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 1h

Yield 10

Number Of Ingredients 5

28 ounces ricotta cheese
3 eggs
8 matzah sheets, or more as needed
3 (32 ounce) jars marinara sauce (such as Classico® Tomato and Basil)
2 (16 ounce) packages shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat ricotta cheese and eggs together in a bowl.
  • Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
  • Spread a thin layer of marinara sauce in the bottom of a deep 11x15-inch baking dish; top with a layer of moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread a layer of ricotta mixture over matzah mixture. Sprinkle mozzarella cheese over ricotta mixture layer. Repeat layering with remaining ingredients, ending with a layer of matzah, marinara, and mozzarella cheese, respectively.
  • Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.

Nutrition Facts : Calories 683.5 calories, Carbohydrate 62.9 g, Cholesterol 143.9 mg, Fat 29.5 g, Fiber 7 g, Protein 40.1 g, SaturatedFat 15.4 g, Sodium 1784.4 mg, Sugar 25.9 g

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