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

Steps

1. 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.
2. Preheat oven to 375 degrees. Spray an 8 inch square baking dish with non-stick cooking spray.
3. 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.