Caramelized Onion Lasagna

By Ellie

9 Person

100 Minutes

387 Calories

This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor. It's also great with goat cheese instead of Gorgonzola, if you prefer.

Ingredients

White Sauce & Topping

¼ cup chopped fresh basil
⅓ cup chopped walnuts
2 oz. crumbled Gorgonzola cheese
½ tsp. salt
2 cups low-fat milk
3 tbsp. all-purpose flour
2 tbsp. extra-virgin olive oil

Spinach & Cheese Filling

½ tsp. salt
½ cup chopped fresh basil
2 cups nonfat ricotta cheese
4 cups baby spinach

Caramelized Onion Filling

Freshly ground pepper, to taste
1 tsp. salt
½ cup red wine
4 medium portobello mushroom caps, gills removed, diced
3 large sweet onions, thinly sliced (about 10 cups)
3 tbsp. extra-virgin olive oil

8 oz. lasagna noodles, preferably whole-wheat

Method

01

Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
02

To prepare onion filling: Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until golden brown and very soft, about 25 minutes. (If they begin to stick, add water ¼ cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes. Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
03

To prepare spinach filling: Place spinach, ricotta, basil and ½ teaspoon salt in a food processor and process until smooth.
04

To prepare white sauce: Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add flour and stir until bubbling, about 30 seconds. Gradually whisk in milk and ½ teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute. Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
05

To assemble lasagna: Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with cooking spray.
06

Drain the noodles and spread out on a kitchen towel. Spread ½ cup white sauce in the prepared pan. Place a layer of noodles over the sauce. Spread half of the spinach filling over the noodles and top with one-third of the onion filling. Evenly spread ½ cup white sauce over the onions. Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce. To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top. Sprinkle with walnuts and basil.
07

Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving.
08

Make Ahead Tip: Cover and refrigerate the caramelized onion filling (Step 2) for up to 1 day.

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Caramelized Onion Lasagna

4.2

( By Ellie )

This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor. It's also great with goat cheese instead of Gorgonzola, if you prefer.

01 Information

Grade easy
Serving 9 servings
Calorie 387 Kcal
Prep Time 70 Mins
Cook Time 30 Mins
Total Time 100 Mins

02 Ingredients

White Sauce & Topping

¼ cup chopped fresh basil

⅓ cup chopped walnuts

2 oz. crumbled Gorgonzola cheese

½ tsp. salt

2 cups low-fat milk

3 tbsp. all-purpose flour

2 tbsp. extra-virgin olive oil

Spinach & Cheese Filling

½ tsp. salt

½ cup chopped fresh basil

2 cups nonfat ricotta cheese

4 cups baby spinach

Caramelized Onion Filling

Freshly ground pepper, to taste

1 tsp. salt

½ cup red wine

4 medium portobello mushroom caps, gills removed, diced

3 large sweet onions, thinly sliced (about 10 cups)

3 tbsp. extra-virgin olive oil

8 oz. lasagna noodles, preferably whole-wheat

03 Method

Step 1

Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.

Step 2

To prepare onion filling: Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until golden brown and very soft, about 25 minutes. (If they begin to stick, add water ¼ cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes. Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.

Step 3

To prepare spinach filling: Place spinach, ricotta, basil and ½ teaspoon salt in a food processor and process until smooth.

Step 4

To prepare white sauce: Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add flour and stir until bubbling, about 30 seconds. Gradually whisk in milk and ½ teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute. Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)

Step 5

To assemble lasagna: Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with cooking spray.

Step 6

Drain the noodles and spread out on a kitchen towel. Spread ½ cup white sauce in the prepared pan. Place a layer of noodles over the sauce. Spread half of the spinach filling over the noodles and top with one-third of the onion filling. Evenly spread ½ cup white sauce over the onions. Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce. To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top. Sprinkle with walnuts and basil.

Step 7

Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving.

Step 8

Make Ahead Tip: Cover and refrigerate the caramelized onion filling (Step 2) for up to 1 day.

04 Author