Matzo Lasagna and My Passover Seder Menu

IMG_6756Ideally this would’ve been posted before Passover.  Apparently I don’t live in an ideal world, cooking seder for 10 people in the same week I am trying to prepare to go away for 12 days was more than I bargained for!  In the end it all worked out.  I am now sitting at JFK waiting for my plane.  And seder turned out wonderfully.

Traditionally, people make Brisket roast, Chickens and lots of Matzo heavy sweets.  Over the years we have developed our own tradition: lasagna made with shmurah matzo, which is a big round version , I use a hearty, chunky tomato sauce with rosemary, parmesan rinds, lots and lots of garlic olive oil and several hot peppers.  After it’s assembled I bake it for about 35 minutes. Just before serving 6 to 8 poached eggs are smashed on top then sprinkled with Maldon salt and fresh rosemary.

Finding kosher for passover parmesan could be a challenge, I cheat and just use regular.


I got the inspiration for this lasagna from a Sardinian dish that used carta music to assemble a lasagna like dish.

This is a picture of the lasagna before it went into the oven.  IMG_6741By the time it came out of the oven and I placed the poached eggs on top and made it all pretty it was whisked to the table and devoured.  Maybe next passover I’ll  remember to take a picture.

Oh and this years version had a thin layer of smoked ricotta.

You don’t need to make this just for seder, if you can get your hands on some carta musica this is a great variation on the usual noodle lasagna.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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