Make Ahead

Kosher for Passover Vegetarian Potato Lasagna

October  2, 2013
3 Ratings
  • Serves 8-10
Author Notes

Passover is always a challenge for me. As a vegetarian I depend on my grains, pastas, rice and legumes, but for one week a year, I do without. But, that doesn't mean food can't be delicious, fulfilling and fun! This Potato Lasagna, or "Po-sagna," uses thin layers of potato instead of lasagna noodles, and is so good, you will have vegetarians and meat-eaters begging to come to your next Seder. Perfect as a main, and lovely as a side-dish, and yummy anytime of the year! —BC Mama

What You'll Need
  • 6 Large Potatoes
  • 2 Eggplants
  • 2 Zucchinis
  • 1 cup Mushrooms (I used Cremini)
  • 4 Cloves of Garlic
  • 1 splash Wine
  • 1 cup Container of Ricotta
  • 1 bunch Basil
  • 2 cups Fresh Spinach
  • 1 packet Shredded Mozzerella
  • 1 28 oz Can of Diced Tomatoes
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Butter
  • 2 tablespoons Matzo Meal (or Potato Starch)
  • 2 Shallots Finely Diced
  • 2 cups Milk
  • Salt to Taste
  1. Peel and slice your potatoes. Definitely use a mandolin if you have one. After slicing I like to soak them in a large mixing bowl with salted water. This will get rid of excess starch.
  2. Slice your eggplant and salt them generously. Place them in a colander over another dish. This will remove the bitterness.
  3. Heat up one tablespoon of olive oil in a saucepan, and add half of the garlic. Then add canned tomatoes and simmer. Add salt and wine to taste. Continue to simmer while preparing your other ingredients. You can add a small handful of basil!
  4. In a frying pan heat up the remaining olive oil and add the rest of the garlic. Quickly wilt the basil and spinach. Salt to taste.
  5. In a mixing bowl stir in the wilted spinach and basil with the ricotta and half of the mozzarella.
  6. Finely chop the remaining vegetables. Pan fry all of the vegetables in olive oil.
  7. Preheat oven to 375.
  8. In another frying pan, heat butter and add shallots with some salt. Add your matzo meal and mix together. Then slowly add in your milk. This béchamel will be the top layer of your po-sagna!
  9. Rinse salt off of the eggplant and leave on paper towel.
  10. Use a large casserole dish (or two smaller ones) to assemble. For the bottom layer, dish out enough tomato sauce to cover the dish's surface. Then add a layer of potato. Then alternate layers of either the vegetables with tomato sauce and some mozzarella, and the ricotta and spinach mixture, between layers of potato. For the very top spread a layer of tomato sauce and then your béchamel.
  11. Cover with tin foil and bake for one hour. Bake uncover for the last 15 or twenty minutes. Remove when the po-sagna is golden and bubbly. Wait 5 minutes before serving.

See what other Food52ers are saying.

  • BC Mama
    BC Mama
  • FoodFreak
  • pennie

5 Reviews

FoodFreak April 11, 2016
What do you do with the eggplant? The instructions say to rinse and drain on paper towels but that comes after chopping the mushrooms and zucchini and frying them in oil. Is the eggplant supposed to be layered in uncooked slices along with the other vegetables and tomato sauce? Or was it supposed to be chopped and cooked along with the other chopped vegetables?
BC M. April 11, 2016
Yes. The eggplant is included in vegetables.
pennie April 5, 2015
thanks!! going to make tonight...I know the grand kids are going to love it!!!
pennie April 5, 2015
Looks good! But the ingredients don't list the canned tomatoes, and ricotta as used in the recipe.
BC M. April 5, 2015
Thank you! I must have had a bad case of mama brain when I posted this. I will fix it. :)