Chag Kasher v’Sameach! If you’re looking for some scrumptious ways to use up all that matzah you bought when it was on sale, why not make a Passover lasagna and vegetarian pizza. Matzah makes a perfect substitute for pasta. Add a big bowl of steaming hot vegetable soup and big tossed garden salad for a simple, satisfying meal.
And if you’re looking for more ways to make preparing and serving for Passover easy and delicious this year, check out Dini Klein’s Prep + Rally Passover e-book:
- 13 Prep and Rally recipes that turn into 8 uniquely curated dinners throughout the week
- Menus, grocery lists, recipes, and assembly included
- A mix of meat, chicken, dairy, and vegetarian options
- Inspiration and recipes to repurpose leftovers, and reduce food waste
- Both kid and adult friendly recipes
- Healthy and light Passover fair (no matzah meal here!)
- Simple recipes that come together quickly all week long
- Recipes that you can use for a full meal prep, random recipe inspiration, menu planning, and more!
- No need to commit to a full meal prep to benefit from these recipes. Just enjoy a stress-free Passover this year knowing the menus (and perfect recipe hunt) are taken care of!
Here is a link to Dini Klein’s e-book – https://prepandrally.com/collections/family-meal-prep-ebooks/products/prep-and-rally-passover
For some innovative twists on old traditions, check out my recipes for Saucy Szechuan Pineapple Chicken, Pretend Potato Kugel, Farfel & Broccoli Kugel, and Passover Yum Balls:
If you’re still searching for Passover desserts to serve throughout the week, Rocky Road Brownie Cake, Mustachudos, and Frozen Lemon Meringue Dessert are always a hit: https://www.cjnews.com/holiday-recipes/perfect-endings-for-pesach
Happy Passover to all! Enjoy in good health.
DINI KLEIN’S RATATOUILLE SHEET PAN CHICKEN DINNER (Meat)
Adapted from Dini Klein’s Prep and Rally Passover e-Book
2 chickens, cut into eighths
Salt and pepper to season
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp oregano
1 red onion, cut into wedges
4 cloves garlic, minced
1 red bell pepper, sliced
1 pint of cherry tomatoes
2 squash or zucchini, cut into rounds
3 Tbsp freshly chopped basil
3 Tbsp balsamic vinegar
2 Tbsp honey
2-3 Tbsp olive oil, to drizzle
- Preheat oven to 400 degrees.
- Place chicken on a sheet pan and season with spices. Add the vegetables and basil to the sheet pan and massage all with the balsamic, honey, and oil.
- Bake for 50 minutes until cooked through and golden. Serve family style!
NORENE’S PASSOVER LASAGNA (Dairy)
This tastes just like lasagna that’s made with regular pasta – and there’s no need to boil noodles! You can use your food processor to speed up preparation. Now that’s using your noodle!
1–2 Tbsp olive or vegetable oil
2 medium onions, sliced
1 red bell pepper, sliced
2 cups mushrooms, sliced
2 cloves garlic, crushed
3 cups grated mozzarella cheese
3 cups cottage or ricotta cheese
4 cups tomato or marinara sauce
Salt and freshly ground black pepper to taste
Dried basil and dried oregano to taste
7 sheets of matzah (approximately)
- Preheat oven to 375°F. Spray a 9 x 13-inch glass baking dish with nonstick spray.
- Heat oil in a skillet on medium-high. Add onions, bell pepper, mushrooms, and garlic and sauté for about 5 minutes, until softened.
- In a food processor fitted with the steel blade, process cottage cheese until smooth and creamy, 1 to 2 minutes, scraping down sides of bowl as needed.
- Season tomato sauce with salt, pepper, basil, and oregano. Spread 1/3 of the sauce in prepared baking dish.
- Briefly rinse matzahs with hot water; drain. Arrange a layer of matzos in a single layer over sauce, trimming matzos as needed to fit.
- Spread 1/2 of the cottage cheese over matzos. Top with 1/2 of the vegetables. Sprinkle with 1/3 of the mozzarella cheese.
- Repeat, layering sauce, matzos, cottage cheese, vegetables, and mozzarella cheese.
- Top with matzos and tomato sauce. Sprinkle with mozzarella cheese.
- Bake, uncovered, for 40–45 minutes. Let stand for 10 minutes for easier cutting.
Yield: 8–10 servings. Freezes well.
Variation: Add sautéed or steamed vegetables (e.g., asparagus, broccoli, carrots, zucchini) between lasagna layers.
NORENE’S PASSOVER PIZZA
Make sure to allow for second helpings! This is perfect for a dairy meal along with a big salad or for a quick lunch or light supper.
3 cups matzah farfel
2 1/2 cups hot water
3 eggs, lightly beaten
1/2 tsp salt
1/4 tsp pepper
1/2 cup matzah meal
1 can Passover tomato mushroom sauce (about 1 1/2 cups)
2 cups mushrooms, sliced
1 green pepper, chopped
1 red pepper, chopped
1/2 lb part-skim mozzarella cheese (2 cups grated)
- Preheat oven to 375°F. Place matzah farfel in a large mixing bowl. Add hot water and let stand for 5 minutes to soften. Drain off any excess liquid.
- Add eggs, egg whites, salt and pepper; mix well.
- Spray a 10 x 15 x 1-inch baking pan with non-stick spray. Sprinkle with matzah meal. Add farfel mixture and spread evenly. Bake uncovered at 375°F for 20 to 25 minutes, until golden and firm. Remove from oven. Cool slightly; spread evenly with sauce. Top with mushrooms and peppers. Sprinkle cheese evenly over vegetables.
- Return pizza to oven and bake until cheese is golden and bubbly, about 12 to 15 minutes longer.
Yield: 12 slices. Reheats and/or freezes well.
- Substitute 1 1/4 cups bottled tomato sauce or salsa, if desired.
- Optional Toppings: Sliced tomatoes, olives, zucchini and red onion.