It’s always fun to find new ways to use matzah during the week of Passover. I remember being about thirteen years of age and having dinner at a friend’s house. His mom made lasagna with matzah. I knew I wanted to make this myself once I had a family.

The recipe uses two pounds of frozen chopped spinach. Thaw and drain thoroughly. You want as little moisture in the spinach as possible. Allow the spinach to cool. Once cooled, mix the spinach with four eggs, one cup of shredded Monterey Jack cheese, a half pound of cream cheese, ½ teaspoon of salt and ¼ teaspoon of pepper. If you like mushrooms or onions, chop some up and add about ¼ cup of each to the mixture. I’ve seen recipes that call for cheddar cheese, instead of the Monterey Jack cheese. I personally prefer the taste of the Monterey Jack. Shop around and see what cheeses are offered at the stores during Passover. You’ll find different cheese available in different towns.

Next you’ll be softening mitzvah. Start with a mixture of milk and water. You want a total of 1 ½ cups liquid. I use non fat milk so I use more milk than water. If you’re using regular milk, mix the liquids half and half.

Place the liquid in a bowl large enough to hold the matzah boards. Place the matzah in the liquid to soften. Don’t let it turn to mush, but let the matzah absorb some of the liquid. This only takes a few minutes.

Now it’s time to layer the lasagna. Spray your casserole dish. Start with a layer of matzah. Put a layer of spinach on top of the matzah. You should have enough for three matzah layers and two spinach layers.

To create the topping, mix two eggs with one cup of cheese. Spread this mixture over the top of the lasagna. Bake about fifteen minutes at 350 degrees.

I’ve seen many recipes that are variations of what I’ve shared here. Some recipes use either a marinara or spaghetti sauce. If you use a sauce, put a very thin layer of sauce over each layer of matzah.

I’ve also seen recipes that call for cottage cheese instead of some of the Monterey Jack or even in place of the Monterey Jack. So much depends on the products you’re comfortable to eat during the week of Passover and the availability of dairy products in your town.

This is a fun dinner to make and the leftovers are great for lunch the next day. They heat up wonderfully in the microwave.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at