Dairy Matzo Lasagna

• 3 tablespoons unsalted butter
• 3 large onions, thinly sliced (about 8 cups)
• 2 12 teaspoons kosher salt or 1 12 teaspoons table salt
• 12 teaspoon fresh ground black pepper
• 12 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)

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.

unsalted butter, onions, kosher salt, ground black pepper, sugar, swiss chard, milk ricotta cheese, eggs, cheese

Taken from www.food.com/recipe/dairy-matzo-lasagna-365795 (may not work)