Spinach-matzo lasagna from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 221) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted broccoli with shallots and lemon; Kosher for Passover tabbouleh

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kayla_7c8yc4 on May 14, 2026

    Tastes delicious! VERY filling

  • mzgourmand on April 03, 2021

    I usually love Leah Koenig's recipes & find her to be extremely reliable. AND some/a lot of the fault for the results may lie with me as I was overly generous with the marina sauce, as well as the fresh mozzarella to make up for a lack of sufficient ricotta. But that said, this recipe confirms my basic belief that pasta is pasta & a beautiful thing, & one cannot substitute another creature for it. "Zoodles,"squash lasagna sheets," or slightly softened matzo are not a reasonable fascimile of pasta. I love zucchini "zoodles" especially with pesto sauce but I would never confuse them with spaghetti. I have now learned that I like matzo dry - preferably liberally buttered to compensate for same - & not as a faux pasta substitute. It simply doesn't work & the whole thing ends up being a very stodgy mass as far as I'm concerned. Others may may be more open-minded than I am! All of that said, I found the ricotta, spinach & onion filling to be delicious.

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