A Passover classic made slightly heartier and lot healthier with the addition of spinach and mushrooms. A great dish to make ahead and reheat when you are ready, the lasagna can be reheated until hot and bubbly.
- 8 ounces mushrooms, sliced
- Extra virgin olive oil
- 6 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 2 (10-ounce) packages frozen spinach, thawed and water squeezed out
- 1 pound ricotta cheese
- 2 egg yolks
- 6 sheets matzo
- 1 (28-ounce) jar marinara sauce
- 1 pound mozzarella cheese, grated
- Preheat oven to 350°F. Lightly grease a 9- x 13-inch casserole with evoo.
- Sauté mushrooms in a large sauté pan, lightly coated with evoo, over medium heat until browned and edges are crispy. Add garlic to pan and continue to cook 1 to 2 minutes more, until garlic begins to soften.
- Transfer mushrooms to a mixing bowl and add spinach. Season to taste with salt and pepper.
- In a small bowl, mix ricotta cheese and egg yolks together.
- Soak 2 sheets of matzo in warm water for 20 seconds. While matzo is soaking, lightly coat bottom of casserole with a small amount of marinara sauce. Place soaked matzo in casserole to cover the bottom of the pan.
- Dollop half of spinach mixture on top of matzo. Spoon half of ricotta cheese mixture over spinach and sprinkle with a third of mozzarella cheese. Spoon sauce over cheese.
- Soak 2 more matzo sheets and repeat layering. Soak final matzo sheets and place on top. Add remaining mozzarella cheese and sauce. Cover with foil and bake at 350°F for 30 minutes. Uncover and continue baking 15 to 20 minutes more or until cheese is bubbly and lightly browned.
- Allow lasagna to sit for 15 minutes to set before serving.