Mushroom Matzo Lasagna

No need to boil unwieldy lasagna noodles when you swap them for sheets of matzo crackers. This cheesy, mushroom-loaded lasagna is just as suitable for a weeknight dinner as it is a holiday crowd-pleaser

Serves: 6Prep: 30 minutesCook: 45 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6


  • 2 tablespoons butter
  • 1 pound button, cremini and/or shiitake mushrooms, sliced
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 1 container (15 oz.) whole milk ricotta cheese
  • 1 large Grade A Eggs, beaten
  • 1⁄4 teaspoon garlic powder
  • 1 jar (24 oz.) marinara sauce
  • 1⁄2 box (10-11 oz.) matzo crackers
  • 8 ounces fresh mozzarella cheese, cut into pieces


  • Preheat oven to 375°F. Grease 8”x8” baking dish; set aside.
  • In large skillet over medium heat, melt butter. Add mushrooms, salt and pepper; cook 5-8 minutes or until mushrooms are browned and excess liquid has evaporated.
  • Stir together ricotta cheese, egg and garlic powder.
  • Place ¼ cup sauce in bottom of prepared pan. Top with layer of matzo crackers, ½ the ricotta mixture, ½ the mushrooms and ¾ cup sauce. Repeat layering one more time. Finish with remaining crackers, sauce and mozzarella cheese.
  • Place baking dish on rimmed baking sheet to catch any drips. Cover with greased foil. Bake 25 minutes.
  • Remove foil; continue baking 15-18 minutes or until cheese is melted and starting to brown around the edges.
  • Let stand at least 10 minutes before serving.
  • Refrigerate leftovers.