Easy Passover Meals + My Vegan Matzah Lasagna Recipe!

Hi everyone!

In today’s video I’m sharing my easy fuss free food that I’ve been eating during Passover/Pesach. I’m also sharing my easy to make and super yummy Matzah Lasanga recipe with you. It’s loaded with veggies and is a very healthy option for Passover. I make my own creamy garlicky “cheese” to go in the lasagna too! I hope you love it as much as I do!

Thanks for Watching! Much Love!

Health, Joy & Positive Vibes,
Debbie
~VeganMommyDee~

My Passover Matzah Lasagna

Ingredients:

2 cans of sliced organic Mushrooms
1 large Bell Pepper, cut into pieces
5 Large Potatoes, Sliced into medallions
1 box of Matzah crackers (you will need about 6 of them)
1 jar of Organic Tomato sauce
1/3-1/2 cup of Raw Cashews
Filtered Hot Water
Seasonings/Spices: I use Black Pepper, Sea Salt, & Garlic Powder.
Liquid smoke (optional)

Cooking Tools:

1 large Rectangular Baking Dish or 2 smaller ones
1 Wooden Spoon
1 Cookie Tray ( I like to put it under my baking dish but this is optional).
Blender
Small bowl
A cutting board and knife

Creamy Garlicky “Cheese” Sauce:

1. Soak cashews in boiling water for about 30 minutes set aside.
2. Drain the water from the cashews and toss into a blender. Add in 1/2 cup of filtered hot water and spices.
3. Blend the ingredients together and add more water if you think it’s too thick.
4. Set aside for when you assemble your lasagna.

My Veggie Matzah Lasagna

1. Add a little bit of tomato sauce to the bottom of the baking dish and make sure all of it gets evenly distributed across the bottom.
2. Next, add the matzah sheets. Two sheets should do. Add in a little bit of sauce on top of them as well. Make sure that they are nicely covered.
3. Next add in a layer of potatoes, half of the mushrooms, and then add half of the green peppers.
4. You will add some of the tomato sauce now and evenly distribute sauce across.
5. Also add in some of the garlic “cheese” sauce on top of the tomato for extra flavour and cheesiness in your lasagna.
6. Add another later layer of matzah crackers. And continue to assemble with the potatoes, the rest of the green peppers, mushrooms and more tomato sauce on top.
7. Add another little bit of the garlicky “cheese” sauce on top. I like to add some black pepper and salt as well.
8. Next add the final layer of the matzah crackers and pour the rest of the tomato sauce across the top. Make sure it gets nicely covered.
9. Add in the remaining garlicky “cheese” sauce on top as well.
10. Transfer to the preheated oven at 350 F and bake for 55 minutes. Every oven will vary so I would check on it at the 50 minute mark. You may need to go all the way up to 60 minutes depending on how hot your oven gets.
11. Once it’s nicely baked through (for me it was at the 55 minute mark) I removed it from the oven. Allow your lasagna to cool slightly before cutting the slices.

Enjoy! 💚

Note:
This lasagna will store really nicely for a couple of days in the fridge in an airtight container.

#veganpassoverfood #plantbasedpassovermeal #passover2025