Caramelized-Onion Lasagna with Gorgonzola Sauce

Name: Caramelized-Onion Lasagna with Gorgonzola Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 3 Tbsps butter, divided; 12 cooked lasagna noodles; 1 teaspoons dried thyme; 118 milliliters dry white wine; 680 grams evaporated fat-free milk; 2 Tbsps all-purpose flour; 142 grams 1/4 cups crumbled Gorgonzola or other blue cheese; 0 teaspoons ground nutmeg; 907 grams cups thinly sliced onion (about; 28 grams 1/4 cup grated fresh Parmesan cheese; 0 teaspoons salt; 680 grams zucchini, cut lengthwise into 1/4-inch-thick slices

You can never have too many main course recipes, so give Caramelized-Onion Lasagna with Gorgonzola Sauce a try. This recipe makes 8 servings with 451 calories, 19g of protein, and 18g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have wine, parmesan cheese, thyme, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 37

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Oven

Melt 2 teaspoons butter in a large nonstick skillet over medium heat.

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Butter

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Frying Pan

Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.

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Pepper

Onion

Thyme

Salt

Add the wine; cook 2 minutes or until wine evaporates. Spoon into a bowl; cool.

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Wine

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Bowl

Melt 1 teaspoon butter in pan over medium-high heat.

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Butter

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Frying Pan

Add half of the zucchini; cook 2 minutes or until crisp-tender.

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Zucchini

Remove from pan.

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Frying Pan

Add remaining zucchini; cook 2 minutes or until crisp-tender. Set aside.

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Zucchini

Melt 2 tablespoons butter in a medium saucepan over medium heat.

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Butter

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Sauce Pan

Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring with a whisk. Cook 5 minutes or until thick, stirring constantly.

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All Purpose Flour

Milk

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Whisk

Remove from heat.

Add Gorgonzola and nutmeg; stir until cheese melts.

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Gorgonzola

Cheese

Nutmeg

Spread 1/4 cup cheese sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over cheese sauce; top with half of onion mixture, half of zucchini, and 1 cup cheese sauce. Repeat layers, ending with noodles.

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Cooking Spray

Spread

Zucchini

Pasta

Onion

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Baking Pan

Spread the remaining cheese sauce over noodles.

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Spread

Pasta

Sprinkle with Parmesan. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 15 minutes.

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Parmesan

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Oven

Let stand 5 minutes.

Equipment

Ingredients

Servings:

0teaspoons

black pepper 3Tbsps

butter, divided 12

cooked lasagna noodles 1teaspoons

dried thyme 118milliliters

dry white wine 680grams

evaporated fat-free milk 2Tbsps

all-purpose flour 142grams

1/4 cups crumbled Gorgonzola or other blue cheese 0teaspoons

ground nutmeg 907grams

cups thinly sliced onion (about 28grams

1/4 cup grated fresh Parmesan cheese 0teaspoons

salt 680grams

zucchini, cut lengthwise into 1/4-inch-thick slices

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.