Caramelized-Onion Lasagna with Gorgonzola Sauce

Cutting the zucchini lengthwise into 1/4-inch-thick slices makes it easier to layer on top of the noodles. Slow-cooking the onion brings out its natural sweetness and provides a complementary flavor to sharp Gorgonzola cheese.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 407
Caloriesfromfat 26 %
Fat 11.8 g
Satfat 6.9 g
Monofat 3.1 g
Polyfat 0.9 g
Protein 19.8 g
Carbohydrate 56.4 g
Fiber 3.6 g
Cholesterol 31 mg
Iron 2.8 mg
Sodium 534 mg
Calcium 440 mg


3 tablespoons butter, divided
8 cups thinly sliced onion (about 2 pounds)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine
1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
2 tablespoons all-purpose flour
2 (12-ounce) cans evaporated fat-free milk
1 1/4 cups (5 ounces) crumbled Gorgonzola or other blue cheese
1/8 teaspoon ground nutmeg
Cooking spray
12 cooked lasagna noodles
1/4 cup (1 ounce) grated fresh Parmesan cheese


Preheat oven to 375°.

Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally. Add the wine; cook 2 minutes or until wine evaporates. Spoon into a bowl; cool.

Melt 1 teaspoon butter in pan over medium-high heat. Add half of the zucchini; cook 2 minutes or until crisp-tender. Remove from pan. Add remaining zucchini; cook 2 minutes or until crisp-tender. Set aside.

Melt 2 tablespoons butter in a medium saucepan over medium heat. 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. Remove from heat. Add Gorgonzola and nutmeg; stir until cheese melts.

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. Spread the remaining cheese sauce over noodles. Sprinkle with Parmesan. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes.

April 2001
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