Dairy Matzo Lasagna

DrGaellon's Note:

Adapted from a recipe on Martha Stewart's website.

• Total Time: 1 hrs 40 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 8

• 3 tablespoons unsalted butter
• 3 large onions , thinly sliced (about 8 cups)
• 2 ½ teaspoons kosher salt or 1 ½ teaspoons table salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon sugar
• 1 bunch swiss chard , leaves only and sliced crosswise into 1-inch ribbons (about 5 cups)
• 1 lb whole milk ricotta cheese
• 2 large eggs , lightly beaten
• 5 matzos , 6-inch square
• ½ lb italian Fontina cheese , grated (about 2 1/2 cups)

Directions:

1. Preheat oven to 375°F In a large skillet, melt butter over medium-low heat. Add onions, 1 tsp kosher salt (or 1/2 t table salt), 1/4 tsp pepper and sugar. Saute, stirring occasionally, until caramelized and brown, about 30 minutes.
2. Add chard and cover. Cook until chard is wilted, about 3 minutes. Scrape up any browned bits from the bottom of the pan with a wooden spoon, then transfer to a bowl. Add ricotta, eggs, 1/2 t kosher salt (or 1/4 tsp table salt) and remaining pepper, and stir to combine.
3. Place matzos in a 13x9x2 baking dish. Cover with 6 cups warm water. Add remaining salt. Let stand until soft, 2-3 minutes. Drain matzos and dry out dish.
4. Place 1/3 of drained matzos in the bottom of the dish, breaking pieces if necessary to get a single layer. Top with half the ricotta mixture, spreading evenly, then cover with 1/4 c grated Fontina. Repeat with another 1/3 of the matzos, the remaining ricotta mixture, and another 1/4 c of the Fontina. Top with remaining matzo, then cover evenly with the remaining 2 c Fontina. Bake until cheese is melted and bubbly and beginning to brown, about 45 minutes.