Description
This Whipped Ricotta, Spring Onion & Leek Matzo Lasagne is a delicious twist on a classic Italian dish. Layers of tender matzo, rich whipped ricotta, vibrant tomato sauce, and sautéed spring onions, leeks, and spinach come together perfectly baked to a golden finish. A comforting, flavorful vegetarian meal ideal for Passover or anytime you crave a unique lasagne experience.
Ingredients
Scale
Tomato Sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 2 tsp vegetable bouillon powder
Vegetable Filling
- 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
Cheese Sauce
- 1kg ricotta cheese
- 1 egg
- 50g medium or mature cheddar, grated
Assembly & Topping
- 9 matzo sheets (approximate quantity; may vary based on dish size)
- 50g mozzarella cheese, grated
- 50g medium or mature cheddar, grated
Instructions
- Make the tomato sauce: Heat 1 tbsp olive oil in a large saucepan over gentle heat. Fry the finely chopped onion for 10-15 minutes until tender. Add the chopped tomatoes, tomato purée, dried oregano, and vegetable bouillon powder. Simmer over low-moderate heat for 20-30 minutes, stirring occasionally until the sauce thickens.
- Prepare the vegetable filling: In a frying pan, heat 1 tbsp olive oil and sauté the sliced spring onions, leeks, and crushed garlic cloves for about 10 minutes, stirring occasionally to prevent burning, until softened. Stir in the baby spinach and cook just until wilted. Remove from heat.
- Whip the ricotta mixture: In a food processor, blend the ricotta cheese and egg until smooth and light, about a minute. Season the mixture well with salt and pepper. Stir in 50g grated cheddar cheese to combine evenly.
- Preheat and prepare: Preheat your oven to 200°C (180°C fan)/gas mark 6. Fill a large, flat dish with cold water to soak the matzo sheets for assembly.
- Assemble the lasagne: Dip each matzo sheet in cold water for no more than 30 seconds to soften; avoid soaking too long to prevent falling apart. Use three sheets to line the base of a 20cm x 30cm ovenproof dish. Spread a third of the tomato sauce evenly over the matzo base. Then spread a third of the ricotta mixture on top. Add half of the sautéed spinach and leek mix over the ricotta. Repeat layering with another three soaked matzo sheets, tomato sauce, ricotta mixture, and remaining spinach and leek vegetables. Finally, add the last three matzo sheets, top with the remaining tomato sauce, and finish with the remaining ricotta sauce.
- Add cheese topping and bake: Sprinkle the grated mozzarella and remaining 50g cheddar cheese evenly over the top. Cover the dish loosely with foil tented so it doesn’t touch the surface of the lasagne. Bake in the preheated oven for 30 minutes.
- Finish baking uncovered: Remove the foil and bake for an additional 25-30 minutes until the top is golden and bubbly. Allow the lasagne to rest for a few minutes before serving to let it set.
- Serve: Serve warm with a crisp green salad for a fresh complement to the rich lasagne.
Notes
- Soaking matzo briefly in water softens it without making it soggy – timing is key.
- You can adjust the amount of cheese on top for a lighter or cheesier finish.
- This dish can be made ahead and reheated; just add a few extra minutes to the baking time.
- Use fresh, good quality ricotta for the best texture and flavor.
- Ensure the foil is tented to prevent it sticking to the cheese topping while baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: ricotta lasagne, matzo lasagne, vegetarian lasagne, Passover recipe, baked ricotta dish, spring onion recipes, leek recipes, spinach lasagne
