Asparagus and Leek Matzo Lasagna

Today is the start of Passover, and in honor of the holiday and #meatlessmonday I have this delicious recipe to share with you.

Year after year my sister asks me to make a Matzo Spinach "Lasagna", but my mother never seemed so into it. So this year I did some research and found this delicious version so I have taken my sisters desire for a Matzo "Lasagna" and my mothers love for asparagus and made this... here goes:

Asparagus and Leek Matzo Lasagna

Serving Size - 8


  • Oil Spray

  • 2 large leeks, thinly sliced and washed free of all dirt

  • 1/2 teaspoon salt

  • 1 bunch asparagus, washed, tough stems snapped off and sliced into 1-inch lengths

  • 1 small bunch fresh mint, finely chopped (a scant 1/4 cup)

  • Finely grated zest of 1 lemon

  • Grated black pepper to taste

  • 1 cup mashed potatoes, soupy texture

  • 2 large eggs, lightly beaten

  • 6 sheets matzo

  • 1 recipe filling of choice (all fillings can be prepared up to a day in advance)

  • 1 large egg, beaten with a pinch of salt


Heat large skillet over a medium flame and spray with olive oil. Add the leeks, sprinkle with the salt and saute until they totally soften but do not color, about 10 minutes. Add the asparagus, cook for an additional minute until they just begin to turn bright green, then turn off the heat. Add the mint and lemon zest, black pepper to taste and additional salt if needed. Let cool for a couple of minutes, then add the mashed potatoes and eggs, stirring to combine, and proceed.

Preheat the oven to 350 degrees, and oil an 8- or 9-inch square casserole dish. You can use equivalent casserole dishes of other shapes if desired — which might involve a little more breaking and reassembling of matzo to cover the dish.

Soften the matzo sheets, either by running them under the faucet, until they are just starting to soften (you don't want to over soak, or they'll become mushy). Set aside in a clean dish towel for about 5 minutes, then check to see that they have become somewhat bendable. If not, moisten them further and set them aside for another few minutes to absorb.

When the matzo is ready, cover the entire bottom of the baking dish with a layer of matzo (you will have to break some matzo in pieces to fill in the gaps). Gently spread half of the filling over the matzo. Top with another layer of matzo, then the remaining filling and then a final layer of matzo. Pour the beaten egg over the top, and spread to evenly glaze the top layer of matzo. Bake until the matzo is golden and the filling is hot and set, about 45 minutes. Allow to cool and set for 15 minutes, then serve.

*recipe adapted from NPR

So there you have it. I waited until after eating this dish to share the recipe and it was totally a hit. I can not wait to try it with other fillings... Spinach and Feta anyone.

Well for all of you Matzo eaters you have a week to make this recipe and you will not regret it!


Lauren Courtney