Matzo lasagna is a fabulous filling meal to serve over Passover that your entire family can enjoy. This recipe calls for onions and tomatoes, however, if that’s not your thing, simply omit them or sub with some other sautéed veggies, such as spinach, broccoli, or eggplant.
Preheat oven to 350 degrees Fahrenheit.
In small skillet sauté the onions in a little olive oil until lightly browned. Add the tomatoes and sauté until thoroughly combined with onions. Remove from flame and set aside.
Bring a pot of salted water to a boil. Using a slotted spatula, place one matzo into boiling water for one minute or until soft. Remove, briefly drain and transfer into a greased nine- by 13-inch pan.
Repeat with second matzo and overlap matzos until bottom of pan is covered.
Drizzle a little olive oil over matzo.
Layer some of the tomato and onion mixture over matzo, spreading evenly. Sprinkle the cheese mixture over tomatoes.
Repeat process over again from the beginning until you have created matzo lasagna with four to six layers, ending with the cheese layer.
Place in oven until cheese has melted, about eight 10 minutes. Let cool slightly before serving. Garnish with fresh basil.
Photography and Styling by Sarah Husney