Dairy Matzo Lasagna

Directions

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