Vegan Gluten-Free Passover Lasagna

A recipe that has been in the family is a Mina, Jewish lasagna made with matzo instead of noodles.   It is a very easy recipe to make and pretty much you can substitute everything and anything except the matzo.


2 packages of frozen spinach

1 zucchini sliced

2 sweet potatoes mashed

2 bottles of gluten-free pasta sauce

3 packages of shredded vegan cheese (you can add more or less.  I happen to like cheese so I add a lot).

1 box of Gluten-Free Matzo

Oil to coat the pan

Water to soften the matzo


This is a lasagna but with Matzo.  You alternate the above between slightly soaked matzo.  I like to begin with a thin layer of pasta sauce followed by the matzo.  Then I add a layer of zucchini and a layer of cheese followed by more pasta sauce.  The next layer consists of matzo, sweet potatoes and cheese with a layer of pasta sauce. Third layer begins with a layer of matzo and the thawed and drained spinach followed by cheese (yes, I do like cheese) followed by pasta sauce and cheese.

Bake in a preheated 350 degree F oven for 45-50 minutes.  Let it rest for 5 minutes and then enjoy.  Feeds 6 people since I tend to cut very large slices.

With a Mina you may add whatever you have on hand, for example instead of zucchini add beets or broccoli or even shredded red cabbage.  Anything goes and when it’s covered in cheese, you can’t lose.

Throughout the week, for lunches, I like to take matzo, covered in a light layer of pizza sauce and cheese and broil it until the cheese begins to brown.

Being vegan gluten-free (vgf) is not difficult during Passover, use your imagination.   Tomorrow I will have a recipe for vgf chocolate chip cookies.   Stay tuned and as always, if you enjoy a recipe and would like me to transform it vgf for you, email me at veganstylist1020@gmail.


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