Dairy Matzo Lasagna Recipe

Name: Dairy Matzo Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 12 lb italian Fontina cheese, grated (about 2 1/2 cups)

Servings: persons

1
Preheat oven to 375F In a large skillet, melt butter over medium-low heat.
2
Add onions, 1 tsp kosher salt (or 1/2 t table salt), 1/4 tsp pepper and sugar.
3
Saute, stirring occasionally, until caramelized and brown, about 30 minutes.
4
Add chard and cover.
5
Cook until chard is wilted, about 3 minutes.
6
Scrape up any browned bits from the bottom of the pan with a wooden spoon, then transfer to a bowl.
7
Add ricotta, eggs, 1/2 t kosher salt (or 1/4 tsp table salt) and remaining pepper, and stir to combine.
8
Place matzos in a 13x9x2 baking dish.
9
Cover with 6 cups warm water.
10
Add remaining salt.
11
Let stand until soft, 2-3 minutes.
12
Drain matzos and dry out dish.
13
Place 1/3 of drained matzos in the bottom of the dish, breaking pieces if necessary to get a single layer.
14
Top with half the ricotta mixture, spreading evenly, then cover with 1/4 c grated Fontina.
15
Repeat with another 1/3 of the matzos, the remaining ricotta mixture, and another 1/4 c of the Fontina.
16
Top with remaining matzo, then cover evenly with the remaining 2 c Fontina.
17
Bake until cheese is melted and bubbly and beginning to brown, about 45 minutes.

5719

kcal

Calories

466

Fat

Carbs

351

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Dairy Matzo Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dairy Matzo Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions