Dairy Matzo Lasagna
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!