Matzah Lasagna

Tonight is the first night of Pesach. As soon as DD-14 comes back home from drama class, we’ll have our Seider, and the main course will be my tradional Matzah Lasagna.

Matzah Lasagna


  • 8 large square matzos
  • 1 cup tomato sauce
  • ½ glass red kosher wine
  • 1 red onion, peeled and chopped
  • 1 yellow onion, peeled and chopped
  • ½ bulb of garlic, chopped
  • some (fresh) parsley, thyme and dill
  • corn (or potato) starch
  • yoghurt
  • 150 g cheese, grated
  • some olive oil


  • (Clean and kasher your kitchen. This only needs to take a week. Or two.)
  • Preheat oven to 225°C/400 F.
  • Pour tomato sauce into measuring cup, add wine and enough water to make 1 liter.
  • Fry onion in olive oil. Add garlic, fry for one more minute, then add tomato mixture and herbs.
  • Bring to the boil.
  • Make a smooth paste from corn starch and a few spoonfuls of water and stir into tomato mixture until the sauce thickens. Make sure it doesn’t become too thick.
  • Meanwhile rinse matzos under the running tap and drain in a colander.
  • Grease a large oven dish with olive oil and fill as follows:
  • tomato sauce, 1 matzah, yoghurt, tomato sauce, etc. Last layer should be sauce.
  • Sprinkle grated cheese on top.
  • Place in preheated oven for about 15 minutes. Serve with a nice salad.

Chag kasher ve’same’ach!


About Liam

Poet, writer, aspiring minimalist
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