This matzah lasagne recipe will feed a crowd, can be made ahead,  and is pretty darn delicioso! I love how the matzah layers soaks up the liquid and the sauce and is almost like  lasagna noodles in it’s soft and chewy consistency, the spinach provides a nice bit of green to this carnivorous delight.  But for a veg option:  replace meat with ricotta, sour cream, and shredded parmesan.

Makes 12-15 servings

1 large onion

2 celery ribs

1/4 cup olive oil

1 lb. ground veal

2 lbs. ground beef

salt & pepper

1 cup red wine

28 oz. can of chopped tomatoes or 4 fresh tomatoes, chopped

1-2 tablespoons olive oil

4 garlic cloves, chopped

16 oz. fresh spinach leaves

1/4 cup veg stock + 1/2 cup

6-8 slices matzah

14 oz. your favorite tomato sauce

2 tablespoons minced fresh oregano or parsley or 1 teaspoon dried


1.  In a food processor  break down the onion and celery to a paste.  Heat the olive oil in a large pan, over medium high flame.  Add celery-onion mixture to the heated oil and cook for 6-7 minutes or until  the mixture is golden around the edges and translucent in the center.

2.  Add the veal and beef to the pan and break up with a fork or the back of a spoon.  Cook until meat is browned approximately 8-10 minutes.

3.  Season with salt and pepper to taste.  Pour in red wine and stir it into the meat. Allow to cook, simmer, and  absorb for approximately 10 minutes.  Add chopped tomatoes to the pan and let the sauce cook for 20-25 minutes when it thickens and becomes fragrant and rich.

4.  In the meanwhile: In a wide skillet or frying pan saute the chopped garlic in olive oil until light golden brown, add the fresh spinach in handfuls to the pan, pouring in veg stock in small increments until all the spinach has wilted.  Season with salt and pepper, to taste.

5.  Pour half cup stock in a shallow pan that can accommodate a If you’re using a 9″x 12″ casserole pan, each layer should comprise of 2 moistened matzah slices abutting each other.

6.  Assemblage:  Spread a couple of  quarter cup scoops of sautéed spinach across the matzah layer.  And then spread a couple of half cup scoops of the meat filling across the sautéed spinach.  Repeat the matzah- veg stock method with 2 more pieces of matzah, and the sautéed spinach and meat sauce layers until all the filling is used up.  (You will have 4 or 5 layers).

7.  Spoon tomato sauce over top of the lasagna and sprinkle with oregano or parsley.  Cook in 350F oven for approximately 20 minutes.

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack