Spinach Feta and Artichoke Matzah Lasagna

It's the middle of Passover and you're looking for a new idea for dinner. How about a Spinach, Feta and Artichoke Matzah Lasagna?

Ironically, I always seem to crave pasta during Passover. So, I had to get creative and come up with something. Having just used matzah to make faux French Toast this morning (see: "Sono Tono"), I figured I could do the same for lasagna noodles.

And since no one was in the mood for more meat, I thought it would be a great opportunity to make a dairy lasagna. After all, what can go wrong with spinach, artichokes and cheese? It's the best of both worlds - spinach artichoke dip and lasagna.

Preparing the Ingredients

Preparation is fairly simple as I used canned spinach and artichoke hearts. I start by draining the artichoke hearts, quartering them and then frying them on high heat until they brown.

While the artichoke hearts brown, I place 6 sheets of matzah in a tin, filled with water. The idea is to soak the matzah sheets to make them softer and more pliable. You only want to soak them for 1 minute. Then remove them from the water and place spread the matzah sheets over a towel to capture the excess water.

The next step is to preheat your oven to 350 degrees. While the oven heats, combine the artichokes with the remaining ingredients in a large bowl and mix them thoroughly.

Though you can get by with just feta and cottage cheese, I use a combination of feta, cottage, ricotta and mozzarella. All the cheeses are mixed together with the drained spinach, 2 eggs and a combination of herbs and spices.

For simplicity, I use onion and garlic powder instead of fresh onion and garlic. I also use dry dill and red pepper flakes and preserved lemon to add depth to the flavors. You can use lemon zest as well.

Constructing the Spinach, Feta and Artichoke Matzah Lasagna

Constructing the Spinach, Feta and Artichoke Matzah Lasagna is just as easy. Pre-grease a Pyrex dish or baking tin and add the first sheet of matzah. Take 1-2 heaping tablespoons of the mixture and spread it evenly over the matzah sheet. Add another matzah sheet and repeat until all 6 sheets have been used.

Drizzle a little olive oil on the top matzah (I also like to sprinkle some Mozzarella cheese) on the top to keep it from burning. Pop it in the oven for 45 minutes until the top crust is golden.

Remove from the oven and using a spatula, cut it into 6 equal pieces. Serve it warm.

See more Passover recipes here.

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