Passover Recipe Share

This year we may not be able to have the Passover we planned.
Those new flavors may not be able to arrive at our table in the arms of our guests. 

But Passover is a holiday that recognizes our resilience. We invite you to join our Temple family in a Passover Recipe share. Send one or two of your favorite Passover recipes and photos to Merritt Weiss at
and we will share your recipes here. 




Main dish

Matzah Lasagna
Submitted By: Dayna Herz
6 sheets matzoh

4 c. marinara sauce 
2 c. shredded mozzarella 
1 c. ricotta cheese 
1 c. grated Parmesan cheese
1 c. sliced mozzarella 
1. Preheat oven to 350 degrees F
2. In an 8 x 8 baking dish, spoon a half cup of marinara sauce and spread around the bottom. Place a sheet of matzoh on top, and break another piece to fill the pan.
3. Spread the top of the matzoh with more marinara sauce, and then cover with a few dollops of ricotta cheese, a heavy coating of mozzarella, and a sprinkling of Parmesan.
4. Repeat the process until the pan is filled to the top (you should have about 3 to 4 layers). Top the final piece of matzoh with more sauce, the slices of mozzarella, and another sprinkle of parmesan.
5. Bake the lasagna for 25 to 35 minutes, until the cheese is lightly browned. Remove from oven, and let cool for 5 minutes before slicing.



Submitted by: Lili Landman
Here’s a Sephardic dish eaten between dishes.  Unfortunately, I learned by watching and don’t have amounts.
Grated hard cheese such as Parmesan
Mashed potato
Salt and pepper to taste
I don’t make a lot. I use a square Pyrex or Corningware pan. Grease it. Then cover the pan’s bottom and edges with a layer of wet matzah. Not too wet but pliable. Shred spinach ( I use the fresh ones in the bag and can be cut but now I use the food processor).  In a bowl,  add grated hard cheese like Parmesan or any other you prefer to the spinach and mix with a spoon or your clean hand. :). Put it on top of the matzah. Since spinach shrinks, fill spinach to almost the top. Then add a layer of wet matzah on top of spinach. I like to add a little egg and cheese mixture on it, too. Then add mashed potato that’s been mixed with egg and the same cheese. Put a little fat (butter, oil…) sprinkle with cheese and bake until lightly golden. Serve with honey.



Chocolate Chip Macaroons
Submitted by: Merritt Weiss 
Story behind the recipe: I think I stole it from
Sue Riesz when we were making them for a large temple event. I actually make them all year as they are Gluten Free and fabulous

1 package sweetened  shredded coconut
1 can sweetened condensed milk
1/2 package of mini chocolate chips
Directions: mix, scoop onto parchment paper, and bake at 350 for 8 minutes until golden.


Master Baker, Marcy Goldman’s Legendary Matzo Buttercrunch
Submitted By : Tamara Griffin
Story behind the Recipe: Published in the LA Times and “it’s the bomb”

Active work time: 15 minutes
Total prep time: 40 minutes, plus 1 hour chilling
Serves 6-8

4-6 unsalted matzos (preferably regular)
1 cup (2 sticks) unsalted butter or Passover margarine
1 cup brown sugar, firmly packed
¾ cup coarsely chopped semisweet chocolate or chocolate chips
Toasted slivered almonds, for garnish
Heat the oven to 350 degrees. Stack 2 jellyroll pans together and line with foil.  Then line with a sheet of parchment paper.
Line the jellyroll pan with matzos as evenly as possible, cutting them into pieces to fill in any gaps.
Heat the butter and brown sugar in a heavy-bottomed saucepan and bring to a medium boil for 2-4 minutes. Remove the mixture from the stove and pour it over the matzos.
Put the jellyroll pan in the oven and bake for about 15 minutes. Remove the pan from the oven and sprinkle the chocolate over the matzos. Let stand 5 minutes, then smear the top with a metal spatula to spread the chocolate. Garnish the buttercrunch with toasted slivered almonds if desired. Freeze until firm, an hour or less. Break the buttercrunch into pieces, squares or odd shapes to serve.