Creamy Swiss Chard and Ricotta Matzo Lasagna
Indulge in a delightful twist on classic lasagna with this Creamy Swiss Chard and Ricotta Matzo Lasagna. Perfect for gatherings or family dinners, this dish features layers of luscious ricotta cheese and wilted Swiss chard, complemented by rich Fontina cheese and soft matzo sheets. This dairy-filled recipe offers a delicious and comforting meal that highlights the flavors of rich caramelized onions and fresh greens, making it a great option for Passover or any occasion when you're craving something hearty yet wholesome.
8
Servings
475
Calories
10
Ingredients
Ingredients
Unsalted Butter
3 tablespoons (melted)
Onions
3 large (thinly sliced (about 8 cups))
Kosher Salt
2 1/2 teaspoons
Black Pepper
1/2 teaspoon (fresh ground)
Sugar
1/2 teaspoon
Swiss Chard
1 bunch (leaves only, sliced crosswise into 1-inch ribbons (about 5 cups))
Whole Milk Ricotta Cheese
1 lb
Large Eggs
2 (lightly beaten)
Matzos
5 (6-inch squares)
Italian Fontina Cheese
1/2 lb (grated (about 2 1/2 cups))
Instructions
1
Preheat the oven to 375°F (190°C).
2
In a large skillet, melt the unsalted butter over medium-low heat. Add the thinly sliced onions along with 1 teaspoon of kosher salt (or 1/2 teaspoon of table salt), 1/4 teaspoon of black pepper, and sugar. Sauté the onions, stirring occasionally, for about 30 minutes, until they are caramelized and beautifully brown.
3
Add the sliced Swiss chard to the skillet and cover, allowing it to cook for about 3 minutes until wilted. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Transfer the mixture to a bowl, letting it cool slightly.
4
Once cooled, mix in the ricotta cheese, lightly beaten eggs, the remaining 1/2 teaspoon of kosher salt (or 1/4 teaspoon of table salt), and the remaining black pepper. Stir until well combined.
5
Break the matzos into manageable pieces and arrange them in a 13x9x2 inch baking dish. Pour 6 cups of warm water over the matzos, sprinkle with the remaining salt, and let them soak for 2-3 minutes until softened. Drain the matzos and gently dry out the baking dish.
6
Begin layering by placing 1/3 of the drained matzos at the bottom of the dish, breaking them if necessary to ensure an even layer. Spread half of the ricotta mixture over the matzos, then sprinkle 1/4 cup of grated Fontina cheese evenly on top.
7
Repeat this layering with another 1/3 of the matzos, followed by the remaining ricotta mixture and another 1/4 cup of Fontina cheese.
8
Finish with the last layer of matzos, then spread the remaining 2 cups of Fontina cheese evenly over the top.
9
Bake in the preheated oven for about 45 minutes, or until the cheese is melted, bubbly, and starts to brown. Remove from the oven and let it cool slightly before serving.
Nutrition Information
22.5
Fat
45
Carbs
18.75
Protein
2.5
Fiber
1.5
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Swiss Chard and Ricotta Matzo Lasagna?
It is a dairy-filled vegetarian dish featuring layers of matzo sheets, ricotta cheese, caramelized onions, and Swiss chard, topped with melted Fontina cheese.
Is this recipe suitable for Passover?
Yes, because it uses matzo sheets instead of traditional pasta, it is an excellent option for Passover.
Is this lasagna vegetarian?
Yes, this recipe is vegetarian as it contains no meat products.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
How many servings does this recipe yield?
This recipe makes 8 servings.
How many calories are in one serving?
Each serving contains approximately 475 calories.
How much protein is in each serving?
There are 18.75 grams of protein per serving.
What are the fat and carbohydrate counts per serving?
Each serving has 22.5 grams of fat and 45 grams of carbohydrates.
How do I prepare the onions for this recipe?
Thinly slice 3 large onions and sauté them in butter for about 30 minutes until they are caramelized and brown.
How do I prepare the Swiss chard?
Use the leaves only, slicing them into 1-inch ribbons, and wilt them in the skillet with the onions for about 3 minutes.
How do I soften the matzo sheets?
Break them into pieces and soak them in 6 cups of warm salted water for 2-3 minutes until they are softened, then drain.
What type of cheese is used in the filling and topping?
The recipe calls for whole milk ricotta cheese and grated Italian Fontina cheese.
How many matzo sheets are required?
You will need 5 six-inch square matzos.
What size baking dish should be used?
A 13x9x2 inch baking dish is required for this recipe.
How do I layer the lasagna?
Layer 1/3 of the matzos at the bottom, spread half the ricotta mixture and some Fontina, repeat, and finish with the final matzos and remaining Fontina.
How long should the lasagna bake?
Bake the lasagna for approximately 45 minutes.
How do I know when the lasagna is done?
The lasagna is finished when the cheese is melted, bubbly, and starts to brown.
Can I use table salt instead of kosher salt?
Yes, you can substitute 1/2 teaspoon of table salt for every 1 teaspoon of kosher salt.
What ingredients are in the ricotta mixture?
The mixture includes ricotta cheese, lightly beaten eggs, salt, black pepper, and the sautéed onion and Swiss chard mixture.
How much Fontina cheese is needed in total?
You will need 1/2 lb of grated Fontina cheese, which is about 2 1/2 cups.
Is sugar used in this recipe?
Yes, 1/2 teaspoon of sugar is added to the onions to help with the caramelization process.
How much butter is used for the onions?
The recipe uses 3 tablespoons of melted unsalted butter.
What is the fiber content of this dish?
There are 2.5 grams of fiber per serving.
Are the eggs beaten before adding to the mixture?
Yes, the 2 large eggs should be lightly beaten before being mixed with the ricotta.
Should I use the Swiss chard stems?
No, this recipe specifically calls for the leaves only.
How much water is used for soaking the matzo?
Use 6 cups of warm water for soaking.
How much sugar is in a serving?
There is 1.5 grams of sugar per serving.
Is the Fontina cheese divided during assembly?
Yes, 1/4 cup is used for each of the two internal layers, and the remaining 2 cups are used for the top.
Does the recipe require fresh ground black pepper?
Yes, the recipe specifies 1/2 teaspoon of fresh ground black pepper.
Should the lasagna cool before serving?
Yes, it is recommended to let the lasagna cool slightly after taking it out of the oven to help it set.