Dairy Matzo Lasagna Recipe #365795
Adapted from a recipe on Martha Stewart's website.
by DrGaellon
1¾ hours | 20 min prep
SERVES 8
- 3 tablespoons unsalted butter
- 3 large onions, thinly sliced (about 8 cups)
- 2 1/2 teaspoons kosher salt or 1 1/2 teaspoons table salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 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
- 1/2 lb italian Fontina cheese, grated (about 2 1/2 cups)
- 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.
- 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.
- 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.
- 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.
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5 stars