The Shabbat Table – Family-style Passover meals

Dini Klein's Ratatouille sheet pan chicken dinner (Norene Gilletz photo)

Chag Kasher v’Sameach! If you’re looking for some scrumptious ways to use up all that matzah you bought when it was on sale, why not make a Passover lasagna and vegetarian pizza. Matzah makes a perfect substitute for pasta. Add a big bowl of steaming hot vegetable soup and big tossed garden salad for a simple, satisfying meal.

And if you’re looking for more ways to make preparing and serving for Passover easy and delicious this year, check out Dini Klein’s Prep + Rally Passover e-book:

  • 13 Prep and Rally recipes that turn into 8 uniquely curated dinners throughout the week
  • Menus, grocery lists, recipes, and assembly included
  • A mix of meat, chicken, dairy, and vegetarian options
  • Inspiration and recipes to repurpose leftovers, and reduce food waste
  • Both kid and adult friendly recipes
  • Healthy and light Passover fair (no matzah meal here!)
  • Simple recipes that come together quickly all week long
  • Recipes that you can use for a full meal prep, random recipe inspiration, menu planning, and more!
  • No need to commit to a full meal prep to benefit from these recipes. Just enjoy a stress-free Passover this year knowing the menus (and perfect recipe hunt) are taken care of!

Here is a link to Dini Klein’s e-book –

For some innovative twists on old traditions, check out my recipes for Saucy Szechuan Pineapple Chicken, Pretend Potato Kugel, Farfel & Broccoli Kugel, and Passover Yum Balls:

If you’re still searching for Passover desserts to serve throughout the week, Rocky Road Brownie Cake, Mustachudos, and Frozen Lemon Meringue Dessert are always a hit:

Happy Passover to all! Enjoy in good health.



Adapted from Dini Klein’s Prep and Rally Passover e-Book

Serves 8


2 chickens, cut into eighths

Salt and pepper to season

2 tsp paprika

2 tsp garlic powder

2 tsp onion powder

2 tsp oregano

1 red onion, cut into wedges

4 cloves garlic, minced

1 red bell pepper, sliced

1 pint of cherry tomatoes

2 squash or zucchini, cut into rounds

3 Tbsp freshly chopped basil

3 Tbsp balsamic vinegar

2 Tbsp honey

2-3 Tbsp olive oil, to drizzle



  1. Preheat oven to 400 degrees.
  2. Place chicken on a sheet pan and season with spices. Add the vegetables and basil to the sheet pan and massage all with the balsamic, honey, and oil.
  3. Bake for 50 minutes until cooked through and golden. Serve family style!




This tastes just like lasagna that’s made with regular pasta – and there’s no need to boil noodles! You can use your food processor to speed up preparation. Now that’s using your noodle!


1–2 Tbsp olive or vegetable oil

2 medium onions, sliced

1 red bell pepper, sliced

2 cups mushrooms, sliced

2 cloves garlic, crushed

3 cups grated mozzarella cheese

3 cups cottage or ricotta cheese

4 cups tomato or marinara sauce

Salt and freshly ground black pepper to taste

Dried basil and dried oregano to taste

7 sheets of matzah (approximately)


  1. Preheat oven to 375°F. Spray a 9 x 13-inch glass baking dish with nonstick spray.
  2. Heat oil in a skillet on medium-high. Add onions, bell pepper, mushrooms, and garlic and sauté for about 5 minutes, until softened.
  3. In a food processor fitted with the steel blade, process cottage cheese until smooth and creamy, 1 to 2 minutes, scraping down sides of bowl as needed.
  4. Season tomato sauce with salt, pepper, basil, and oregano. Spread 1/3 of the sauce in prepared baking dish.
  5. Briefly rinse matzahs with hot water; drain. Arrange a layer of matzos in a single layer over sauce, trimming matzos as needed to fit.
  6. Spread 1/2 of the cottage cheese over matzos. Top with 1/2 of the vegetables. Sprinkle with 1/3 of the mozzarella cheese.
  7. Repeat, layering sauce, matzos, cottage cheese, vegetables, and mozzarella cheese.
  8. Top with matzos and tomato sauce. Sprinkle with mozzarella cheese.
  9. Bake, uncovered, for 40–45 minutes. Let stand for 10 minutes for easier cutting.

Yield: 8–10 servings. Freezes well.


Variation: Add sautéed or steamed vegetables (e.g., asparagus, broccoli, carrots, zucchini) between lasagna layers.




Make sure to allow for second helpings! This is perfect for a dairy meal along with a big salad or for a quick lunch or light supper.


3 cups matzah farfel

2 1/2 cups hot water

3 eggs, lightly beaten

1/2 tsp salt

1/4 tsp pepper

1/2 cup matzah meal

1 can Passover tomato mushroom sauce (about 1 1/2 cups)

2 cups mushrooms, sliced

1 green pepper, chopped

1 red pepper, chopped

1/2 lb part-skim mozzarella cheese (2 cups grated)


  1. Preheat oven to 375°F. Place matzah farfel in a large mixing bowl. Add hot water and let stand for 5 minutes to soften. Drain off any excess liquid.
  2. Add eggs, egg whites, salt and pepper; mix well.
  3. Spray a 10 x 15 x 1-inch baking pan with non-stick spray. Sprinkle with matzah meal. Add farfel mixture and spread evenly. Bake uncovered at 375°F for 20 to 25 minutes, until golden and firm. Remove from oven. Cool slightly; spread evenly with sauce. Top with mushrooms and peppers. Sprinkle cheese evenly over vegetables.
  4. Return pizza to oven and bake until cheese is golden and bubbly, about 12 to 15 minutes longer.

Yield: 12 slices. Reheats and/or freezes well.

Norene’s Notes:

  • Substitute 1 1/4 cups bottled tomato sauce or salsa, if desired.
  • Optional Toppings: Sliced tomatoes, olives, zucchini and red onion.