Make any leftover matzo disappear with a delicious and cheesy spin on lasagna.
1 1/4 c. part-skim ricotta cheese
4 oz. feta cheese, crumbled
1 large egg
1/4 c. milk
1/4 tsp. freshly grated nutmeg
Kosher salt and pepper
2 scallions, finely chopped
1 bunch spinach, thick stems discarded and leaves chopped (about 4 cups)
3 sheets matzo
Tomato salad, for serving
- Heat oven to 425°F.
- In a food processor, puree ricotta, feta, egg, milk, nutmeg, and ½ tsp each salt and pepper; transfer to a bowl. Stir in scallions, then fold in spinach.
- Place 1 sheet of matzo in an 8-in. square casserole. Top with one-third of spinach mixture. Repeat layering twice.
- Cover with foil and bake until heated through, 12 to 15 minutes. Remove foil and broil until beginning to brown, 2 to 3 minutes. Serve with salad if desired.