Caramelised Onion and Mushroom Lasagna
8
Points®
Total time: 1 hr 33 min • Prep: 28 min • Cook: 1 hr 5 min • Serves: 8 • Difficulty: Easy
Nothing satisfies like a piping hot lasagna. Our version is stuffed with onions and mushrooms and then smothered with a creamy white sauce.
Ingredients
Uncooked lasagna noodles
¾ pound(s)
Olive oil
1 tbsp(s)
Spanish onion
2 large, peeled, cut in half and sliced into 1/4-inch-thick slices
Rosemary
1 tbsp(s), fresh, chopped
Cooking spray
1 spray(s)
Portabella mushrooms
6 medium, stems removed, caps cut in half and sliced into 1/4-inch-thick slices
Cremini mushrooms
½ pound(s), stems removed, caps sliced into 1/4-inch-thick slices
Table salt
½ tsp(s)
Olive oil
2 tbsp(s)
Salted butter
1 tbsp(s)
All-purpose flour
3 tbsp(s)
Fat-free skim milk
3 cup(s)
Garlic
3 clove(s), large, chopped
Freshly grated nutmeg
½ tbsp(s)
Grated Parmesan cheese
¼ oz, fresh, divided (Parmigiano Reggianno recommended)
Water
½ cup(s)
Instructions
1
Place a large pot of water over high heat; bring to a boil. Add noodles; boil for 10 minutes, stirring to prevent sticking. Drain noodles and briefly rinse under cool water to prevent sticking; set aside.
2
Place a very large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and onions; cook, without stirring for 3 minutes, and then continue to cook, stirring occasionally, for another 7 minutes. Add rosemary and water; scrape up any food from bottom of pan using a wooden spoon. Cook until water evaporates, about 2 to 3 minutes. Add soda and cook until onions are nicely browned and soft, about 3 to 4 minutes; remove to a large bowl and set aside.
3
Coat same skillet with cooking spray; place over medium-high heat. Add mushrooms and cook, without stirring, until they start to brown, about 2 to 3 minutes; sprinkle with salt and stir. Continue to cook mushrooms, stirring occasionally, until liquid evaporates and mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If mushrooms are too cramped in skillet, either use 2 skillets or cook them in 2 batches.)
4
Preheat oven to 350ºF.
5
To make sauce, place same skillet over medium heat. Add remaining 2 tablespoons of oil and butter; allow butter to melt. Add flour, stirring constantly with a wooden spoon, until combined, about 1 minute. Add milk, a little at a time, stirring to prevent lumps; bring to a boil. Stir in garlic and cook, stirring continuously, until thick, about 3 to 4 minutes. Add nutmeg and 2 tablespoons of cheese; stir to combine and set aside.
6
To assemble lasagna, spread 1/3 cup of sauce over bottom of a 9- X 11-inch lasagna pan or baking dish. Place 3 noodles over sauce in a single layer; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then top with the remaining 2 tablespoons of cheese.
7
Bake for 20 minutes; change oven temperature to broil. Broil until top of lasagna is crispy, about 2 to 3 minutes. Remove from oven and let rest for 10 to15 minutes before slicing into eight pieces. Yields 1 piece per serving.
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