Matza Lasagne by 'The Cook and the Rabbi'

Culinary craftsmanship intersects with spiritual insights in the wonderfully collaborative book, “The Cook and the Rabbi.” On April 14 at Oblong Books in Rhinebeck (6422 Montgomery Street), the cook, Susan Simon, and the rabbi, Zoe B. Zak, will lead a conversation about food, tradition, holidays, resilience and what to cook this Passover.

Passover, marked by the traditional seder meal, holds profound significance within Jewish culture and for many carries extra meaning this year at a time of great conflict. The word seder, meaning “order” in Hebrew, unfolds in a 15-step progression intertwining prayers, blessings, stories, and songs that narrate the ancient saga of the liberation of the Israelites from slavery. It’s a narrative that has endured for over two millennia, evolving with time yet retaining its essence, a theme echoed beautifully in “The Cook and the Rabbi.”

Part liturgy, part folk art, part narrative, “The Cook and the Rabbi” is a testament to the adaptability of Jewish traditions. In the introduction, Rabbi Zak articulated, “My prayer has been to reveal a glimpse of the hidden sparks of each holiday and their connection to one another.”

Zak has served as the rabbi of Temple Israel of Catskill since 2012. Simon, the chef and visual artist behind the book, approached Zak with her literary agent after attending one of her services at Temple Israel with the idea for the book. Their collaborative effort is imbued with history and reverence for tradition while expanding meaning, creating an invitation to make the holidays deeply personal. With Passover in particular, Zak wrote: “Some of us long for our childhood and devote ourselves to re-creating those experiences, whereas others are determined to create something different for themselves, their families, and friends.”


From “The Cook and the Rabbi”

Matza Lasagne with Spinach and Roasted Butternut Squash

Is there anyone who doesn’t love lasagne with its layers of oozing ingredients complementing one other as they attach themselves to your fork? Here’s a recipe that uses sheets of matza instead of pasta, letting you keep up with your lasagne cravings, even during Passover. I used butternut squash for one of the layers as it can be found almost year-round. The flavor of squash diminishes over time— so, you might want to freeze it, peeled and cut into chunks, when it’s freshly harvested. Roasting is a good method to coax flavor out of even the most recalcitrant squash.

Serves 8

—One 1½-pound butternut squash, peeled, seeded, and cut into 1½-inch chunks

—½ cup olive oil, plus some for pan and drizzling

—Flaky salt

—8 ounces spinach, tough stems removed, rinsed

—½ cup chopped onion

—2 teaspoons finely chopped garlic

—¼ teaspoon Aleppo pepper flakes

—One 28- ounce can peeled plum tomatoes (choose the best quality because they’re likely to be preserved in a thick sauce; if the sauce is watery, thicken with a tablespoon of tomato paste)

—1 pound whole- milk ricotta

—¼ teaspoon freshly grated nutmeg

—A few grinds of black pepper

—6 matzas

—½ cup grated Parmesan

—Leaves from 6 flat-leaf parsley sprigs

Heat the oven to 350ºF. Line a baking sheet or jelly- roll pan with parchment paper.

Arrange the butternut squash chunks, in a single layer, in the pan. Moisten with 2 tablespoons of the olive oil and sprinkle with a pinch of flaky salt. Bake, occasionally flipping the chunks, until all sides are golden, about 30 minutes. Remove from the oven but don’t turn the oven off. Mash the roasted squash and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium- high heat. When the oil is hot, add the still wet spinach and a pinch of salt. Toss to completely coat the spinach. Lower the heat to medium-low and cook until just wilted, 5 to 8 minutes. Remove from the heat and set aside.

Place the remaining 5 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion, garlic, and Aleppo pepper flakes to the pan and sauté until the onion is translucent. Use your hands to crush the tomatoes into the pan. Add all of the can’s sauce. ­Simmer for 20 minutes.

While the sauce is simmering, place the ricotta in a medium bowl. Coarsely chop the cooked spinach and add to the bowl along with the nutmeg, black pepper, and a pinch of salt. Thoroughly combine.

Use a teaspoon of olive oil to lightly oil a 9-by-13-inch baking dish.

Assemble the lasagne: Cover the bottom of the dish with 1½ matzas. Spread the mashed squash over the top. Cover the squash with a thin layer of tomato sauce. Cover the sauce with 1½ matzas. Spread the spinach mixture over the top. Cover that with a thin layer of tomato sauce, and then cover it with 1½ matzas. Cover this matza layer with half of the remaining tomato sauce. Cover the top of the sauce with 1½ matzas. Evenly spread the remaining sauce over the top. Sprinkle the Parmesan over the sauce. Sprinkle the parsley leaves on top of the Parmesan. ­Drizzle olive oil over the top.

Bake in the already heated oven until the top is golden and the sides are bubbling. The top of the lasagne should be crunchy — a perfect foil for the almost mousse-like filling.

Latest News

Sharon voters reject controversial school budget, 114-99

The May 8 town meeting and budget vote were moved from Sharon Town Hall to Sharon Center School to accommodate what officials said was the largest turnout for a Sharon budget meeting in recent years.

Alec Linden

SHARON – More than 200 residents packed the Sharon Center School gymnasium Friday, May 8, where voters narrowly rejected the Sharon Board of Education's proposed 2026-2027 spending plan by a vote of 114-99, sending the budget back to the Board of Finance after weeks of heated debate over school funding.

The rejected proposal – the ninth version of the budget since deliberations began months ago – carried a bottom line of $4,165,513 for the elementary school, unchanged from last year. The flat budget came after the BOF ordered the BOE in early April to remove nearly $70,000 from its spending plan.

Keep ReadingShow less

Liane McGhee

Liane McGhee
Liane McGhee
Liane McGhee

Liane McGhee, a woman defined by her strength of will, generosity, and unwavering devotion to her family, passed away leaving a legacy of love and cherished memories.

Born Liane Victoria Conklin on May 27, 1957, in Sharon, CT, she grew up on Fish Street in Millerton, a place that remained close to her heart throughout her life. A proud graduate of the Webutuck High School Class of 1975, Liane soon began the most significant chapter of her life when she married Bill McGhee on August 7, 1976. Together, they built a life centered on family and shared values.

Keep ReadingShow less
‘Women Laughing’ celebrates New Yorker cartoonists

Ten New Yorker cartoonists gather around a table in a scene from “Women Laughing.”

Eric Korenman

There is something deceptively simple about a New Yorker cartoon. A few lines, a handful of words — usually fewer than a dozen — and suddenly an entire worldview has been distilled into a single panel.

There is also something delightfully subversive about watching a room full of women sit around a table drawing them. Not necessarily because it seems unusual now — thankfully — but because “Women Laughing,” screening May 9 at The Moviehouse in Millerton, reminds us that for much of The New Yorker’s history, such a gathering would have been nearly impossible to imagine.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

By any other name: becoming Lena Hall

By any other name: becoming Lena Hall

In “Your Friends and Neighbors,” Lena Hall’s character is also a musician.

Courtesy Apple TV
At a certain point you stop asking who people want you to be and start figuring out who you already are.
Lena Hall

There is a moment in conversation with actress and musician Lena Hall when the question of identity lands with unusual force.

“Well,” she said, pausing to consider it, “who am I really?”

Keep ReadingShow less
Remembering Todd Snider at The Colonial Theatre

“A Love Letter to Handsome John” screens at The Colonial Theatre on May 8.

Provided

Fans of the late singer-songwriter Todd Snider will have a rare opportunity to gather in celebration of his life and music when “A Love Letter to Handsome John,” a documentary by Otis Gibbs, screens for one night only at The Colonial Theatre in North Canaan on Friday, May 8.

Presented by Wilder House Berkshires and The Colonial Theatre, the 54-minute film began as a tribute to Snider’s friend and mentor, folk legend John Prine. Instead, following Snider’s death last November at age 59, it became something more intimate: a portrait of the alt-country pioneer during the final year of his life.

Keep ReadingShow less
Sharon Playhouse debuts new logoahead of 2026 season

New Sharon Playhouse logo designed by Christina D’Angelo.

Provided

The Sharon Playhouse has unveiled a new brand identity for its 2026 season, reimagining its logo around the silhouette of the historic barn that has long defined the theater.

Sharon Playhouse leadership — Carl Andress, Megan Flanagan and Michael Baldwin — revealed the new logo and website ahead of the 2026 season. The change reflects leadership’s desire to embrace both the Playhouse’s history and future, capturing its nostalgia while reinventing its image.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.