Name: Whipped Ricotta, Spring Onion & Leek Matzo Lasagne Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 2 chopped tomatoes; 1 tbsp tomato purée; 1 tsp dried oregano; 2 tsp vegetable bouillon powder; 1 tbsp olive oil; 10 spring onions (approx. 150g), finely sliced into rounds; 125g leeks, halved lengthways then finely sliced into semi circles; 3 garlic cloves, crushed; 125g baby leaf spinach; 1kg ricotta cheese; 1 egg; 50g medium or mature cheddar, grated; 9 matzo sheets (approximate quantity; may vary based on dish size); 50g mozzarella cheese, grated; 50g medium or mature cheddar, grated

Ingredients

1 tbsp olive oil

1 onion, finely chopped

2 chopped tomatoes

1 tbsp tomato purée

1 tsp dried oregano

2 tsp vegetable bouillon powder

1 tbsp olive oil

10 spring onions (approx. 150g), finely sliced into rounds

125g leeks, halved lengthways then finely sliced into semi circles

3 garlic cloves, crushed

125g baby leaf spinach

1kg ricotta cheese

1 egg

50g medium or mature cheddar, grated

9 matzo sheets (may vary depending on your dish)

50g mozzarella, grated

50g medium or mature cheddar, grated (additional for topping)

Instructions

Step 1: Make the tomato sauce by heating 1 tbsp olive oil in a large saucepan over gentle heat. Fry the finely chopped onion for 10–15 minutes until tender.

Step 2: Add the chopped tomatoes, tomato purée, dried oregano, and vegetable bouillon powder. Simmer over low-moderate heat for 20–30 minutes, stirring occasionally, until thickened.

Step 3: Prepare the filling by heating 1 tbsp olive oil in a frying pan. Fry the spring onions, leeks, and crushed garlic for 10 minutes, stirring occasionally until softened. Add the spinach and cook until wilted.

Step 4: For the cheese mixture, put the ricotta and egg into a food processor and whip until smooth and light, about one minute. Season well and stir in 50g grated cheddar.

Step 5: Preheat the oven to 200°C (180°C fan/gas mark 6). Fill a large, flat dish with cold water. Dip each matzo sheet into the water for no more than 30 seconds to moisten and soften, then use three sheets to line the base of an ovenproof dish approximately 20cm x 30cm.

Step 6: Spread a third of the tomato sauce evenly over the matzo layer, then a third of the ricotta mixture. Top with half of the spinach and leek mixture. Add a second layer of water-dipped matzo sheets.

Step 7: Repeat the layering process with the remaining tomato sauce, ricotta mixture, and greens, then finish with the last of the ricotta sauce. Sprinkle with the remaining grated cheddar and mozzarella.

Step 8: Cover loosely with foil, tenting it so it doesn’t touch the lasagne. Bake for 30 minutes, then remove the foil and bake for another 25–30 minutes until the top is golden and bubbling.

Step 9: Let the lasagne settle for a few minutes before serving. It pairs wonderfully with a crisp green salad.

Tips & Variations

Be careful not to soak the matzo too long to avoid it falling apart; just enough to soften is ideal.

Substitute fresh herbs like basil or thyme for oregano to vary the flavor.

Add a pinch of nutmeg to the ricotta mixture for an extra depth of flavor.

Use kale or Swiss chard instead of spinach for a different green vegetable option.

FAQs

Can I make this lasagne ahead of time?

Yes, you can assemble the lasagne up to a day in advance, cover it tightly, and refrigerate. Bake it just before serving, adding a few extra minutes to the baking time if cold from the fridge.

Is this dish suitable for a kosher diet during Passover?

Using matzo aligns with Passover dietary customs, but make sure all other ingredients, especially the cheese, are certified kosher for Passover if you are observing strict requirements.