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.

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 26%
  • Fat: 11.8g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 19.8g
  • Carbohydrate: 56.4g
  • Fiber: 3.6g
  • Cholesterol: 31mg
  • Iron: 2.8mg
  • Sodium: 534mg
  • Calcium: 440mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Caramelized-Onion Lasagna with Gorgonzola Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy