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Juicy Matzah & Creamy Mushroom Lasagna for Passover

Matzah Lasagna, Passover Main Dishes, Mushroom Casserole, Creamy
Pasta Alternatives

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Juicy Matzah & Creamy Mushroom Lasagna for Passover

Matzah Lasagna, Passover Main Dishes, Mushroom Casserole, Creamy
Pasta Alternatives

PREP TIME 20 min
COOK TIME 35 min
TOTAL TIME 55 min
Yield 6-8 Servings
Difficulty Easy

Ingredients

  • Pasta Alternative: 6-8 sheets matzah

  • Mushroom Filling: 500g fresh mixed mushrooms (Portobello, Champignon, or Oyster), sliced (Marina Galil recommended)

  • Aromatics & Spices: 2 tbsp olive oil, 3 cloves garlic (minced), ½ tsp thyme, salt, black pepper, nutmeg

  • Creamy Béchamel Sauce: 250ml heavy cream or cooking cream, 1 cup milk, 2 tbsp butter, 1 tbsp potato starch or tapioca starch (for thickening)

  • Cheese Layering: 200g mozzarella cheese (shredded), 100g parmesan cheese (grated), 100g gouda or yellow cheese

Method

  1. 01

    Sauté Mushrooms: Heat olive oil and butter in a pan over medium heat. Add garlic and sliced mushrooms. Sauté until golden and softened. Season with thyme, salt, pepper, and nutmeg. Set aside.
  2. 02

    Make Cream Sauce: In a small saucepan, simmer heavy cream and milk. Whisk potato starch with 2 tbsp cold water, then pour into cream. Stir continuously until thick, rich, and velvety.
  3. 03

    Soften Matzah: Dip matzah sheets briefly (10-15 seconds) in milk or warm vegetable broth to make them pliable without breaking.
  4. 04

    Layer the Lasagna: In a greased baking dish, spread a thin layer of cream sauce. Top with a layer of softened matzah, sautéed mushrooms, shredded mozzarella, and parmesan. Repeat for 3-4 layers.
  5. 05

    Bake: Finish top layer with plenty of cream sauce and remaining cheese. Bake at 190°C (375°F) for 25-30 minutes until bubbly and golden brown. Let rest 10 minutes before slicing.

Step by step

Clear process images displayed in the same order as the method.

Heat olive oil and butter in a pan over medium heat. Add garlic and sliced mushrooms. Sauté until golden and softened. Season with thyme, salt, pepper, and nutmeg. Set aside. 1
Sauté Mushrooms:

Heat olive oil and butter in a pan over medium heat. Add garlic and sliced mushrooms. Sauté until golden and softened. Season with thyme, salt, pepper, and nutmeg. Set aside.

In a small saucepan, simmer heavy cream and milk. Whisk potato starch with 2 tbsp cold water, then pour into cream. Stir continuously until thick, rich, and velvety. 2
Make Cream Sauce:

In a small saucepan, simmer heavy cream and milk. Whisk potato starch with 2 tbsp cold water, then pour into cream. Stir continuously until thick, rich, and velvety.

Dip matzah sheets briefly (10-15 seconds) in milk or warm vegetable broth to make them pliable without breaking. 3
Soften Matzah:

Dip matzah sheets briefly (10-15 seconds) in milk or warm vegetable broth to make them pliable without breaking.

In a greased baking dish, spread a thin layer of cream sauce. Top with a layer of softened matzah, sautéed mushrooms, shredded mozzarella, and parmesan. Repeat for 3-4 layers. 4
Layer the Lasagna:

In a greased baking dish, spread a thin layer of cream sauce. Top with a layer of softened matzah, sautéed mushrooms, shredded mozzarella, and parmesan. Repeat for 3-4 layers.

Finish top layer with plenty of cream sauce and remaining cheese. Bake at 190°C (375°F) for 25-30 minutes until bubbly and golden brown. Let rest 10 minutes before slicing. 5
Bake:

Finish top layer with plenty of cream sauce and remaining cheese. Bake at 190°C (375°F) for 25-30 minutes until bubbly and golden brown. Let rest 10 minutes before slicing.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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