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Photo of Caramelised Onion and Mushroom Lasagna by WW

Caramelised Onion and Mushroom Lasagna

8
Points® value
Total Time
1 hr 33 min
Prep
28 min
Cook
1 hr 5 min
Serves
8
Difficulty
Moderate
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.

Notes

Although this recipe is a bit labour intense, the end result is well-worth it. Double the recipe, tightly wrap one lasagna in aluminum foil and freeze it for another night. To defrost, remove lasagna from freezer and place it in the refrigerator the night before you want to serve it. Bake, covered, in a preheated 350ºF oven until heated through, about 20 to 25 minutes.

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