Caramelized Onion Zucchini Lasagna
Description
This dish takes lasagna in a different direction. A creamy white sauce is substituted for red sauce, Swiss cheese takes the place of Parmesan cheese, there's zucchini, caramelized onions and no-boil lasagna noodles
Ingredients
6 c. from 1 1/2 lb. Vidalia or other sweet onions, thinly sliced
2 T. sugar
salt and pepper, to taste
7 T. unsalted butter, divided
1 1/2 T. fresh thyme
1/2 c. from 1 lb. zucchini, sliced
1/4 c. flour
2 c. milk
1/2 c. heavy cream
1/4 t. ground nutmeg
6 no-boil lasagna noodles
1 1/2 c. Swiss cheese, shredded
Directions
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In a large skillet, melt 4 T. butter over low heat. Add onions and sugar; season with salt and pepper. Cook over low heat for about 30 minutes, stirring occasionally, until onions are tender and turning golden brown. Remove from heat; stir in thyme; set aside.
Preheat oven to 375 degrees. Spray an 8 inch square baking dish with non-stick cooking spray.
In a large saucepan, melt remaining butter; add flour; whisk for about 3 minutes, while cooking the flour. Slowly whisk in milk and cream,; cook until mixture comes to a boil and has thickened; stir in nutmeg.
Spread a bit of the sauce in the bottom of prepared baking dish. Layer in this order: lasagna noodles, onions, zucchini, sauce, and cheese; repeat with the remaining ingredients.
Bake for 25-30 minutes until cheese is golden brown and mixture is bubbly.
Let stand for 10 minutes. Serve.
6 servings.