Mazzagna Verde

Published: Sunday, March 15, 2026 at 7:04 pm

Vegetarian Kugel Recipe Offers Culinary Comfort

A recipe for a vegetarian kugel, suitable for Passover or any time of year, has been highlighted. The dish, named Mazzagna Verde, features layers of cheese and sauteed greens. The recipe is designed to be relatively simple to prepare, with the unbaked kugel capable of being refrigerated for up to a day in advance.

The recipe calls for a pound of spinach or Swiss chard, though stinging nettles can be substituted. Other ingredients include olive oil, butter or a pareve substitute, onion, garlic, salt, pepper, ricotta cheese, eggs, Parmigiano-Reggiano cheese, milk, egg matzoh, Taleggio or fontina cheese, and pecorino-Romano cheese.

The recipe yields six servings, with each estimated to contain 500 calories, 31 grams of fat, 16 grams of saturated fat, 28 grams of carbohydrates, 800 milligrams of sodium, 165 milligrams of cholesterol, 29 grams of protein, 3 grams of fiber, and 3 grams of sugar. The nutritional information is an estimate and should not replace professional dietary advice.

The recipe originates from Amelia Saltsman's cookbook, "The Seasonal Jewish Kitchen: A Fresh Take on Tradition," published in 2015. The recipe was tested by Richard Kerr and was originally published in 2016, with an update in 2026.

BNN's Perspective: This recipe offers a welcome opportunity to explore diverse culinary traditions. The emphasis on fresh ingredients and the option for advance preparation make it an accessible choice for home cooks. While the dish is specifically tailored for Passover, its vegetarian nature and adaptable ingredients make it appealing to a broad audience.

Keywords: vegetarian kugel, Passover recipe, Amelia Saltsman, The Seasonal Jewish Kitchen, Mazzagna Verde, spinach, Swiss chard, ricotta cheese, egg matzoh, vegetarian, kugel, recipe, food, cooking

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