Matzah Bake

by Jeffrey Spitz Cohan

This version of a Passover lasagna will be a hit at your Seder, and you'll be tempted to make it throughout the year. (Go ahead. Give in to that temptation.)


6 pieces of matzah
16 ounces tomato sauce
1 package frozen spinach
1 cup vegan cheese shreds
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup matzah meal
olive oil


  1. Prepare the sauce. To the tomato sauce, add the Italian seasoning, garlic powder, onion powder, red pepper flakes, salt and pepper. (To spice it up, add 1/4 cup vegan buffalo sauce or pepper sauce. And to make it creamier, add 4 tablespoons of melted vegan butter.)
  2. Brush a baking pan with a light coating of olive oil.
  3. Cover bottom of pan with a layer of matzah.
  4. Cover matzah with the sauce.
  5. Add a layer of spinach.
  6. Add a layer of cheese spreads.
  7. Repeat steps 3-6 until you reach the top of the pan.
  8. Add a layer of matzah meal. (Make your own by grinding matzah in a blender.)
  9. Bake at 425 degrees for 25 minutes.


Outside of Passover, this can be made with tofu or lasagna noodles.

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