Golden Onion And Zucchini Lasagne Recipe
Golden Onion And Zucchini Lasagne Recipe
Ingredients:
1-1/2 lbs of onions (approximately 6 c); sliced thinly
1/2 tsp of thyme (dried); crumbled
or
1-1/2 tsps of thyme (fresh leaves); chopped
7 Tbsps of butter (unsalted)
1/2 c of wine (white, dry)
1 lb of zucchini (approximately 3-1/2 c); scrubbed clean then sliced to 1/4-inch
1/4 c of flour (all purpose)
2-1/2 c of milk
Nutmeg (freshly grated, to taste)
3 pcs of lasagne (instant, 7-inch squares)
1-1/2 c of cheese (Parmesan); grated freshly
Instructions;
Cook the onions and (dried) thyme, if using, inside a skillet above medium-low heat then add two tablespoons of butter; season salt & pepper, while occasionally stirring.
Cook for 15 mins, uncovered, then add the wine; stir occasionally. Let it simmer till almost all the wine has evaporated then add the (fresh) thyme, if using. Stir thoroughly then transfer onto a bowl; set on the side.
Preheat the oven at 375 degrees F then butter 8-inch ovenproof dish. Cook one-half the zucchini inside a skillet in single layer with one tablespoon of butter above medium heat for 2 mins per side till tender; transfer on a clean bowl.
Do the same on the remaining one-half zucchini. Melt the rest of butter inside a saucepan above medium-low heat then add the flour; cook the roux, while whisking thoroughly for 3 mins.
Gradually add the milk, while whisking continuously then let it boil. Season salt, pepper, and nutmeg; continue cooking for 2 mins. Whisk thoroughly till thick.
Spread little sauce onto the base of greased dish. Layer on top one square of lasagne, then another layer of one-half the onions, then another layer of one-half the zucchini, then another layer of one-third the sauce, then another layer of one-third Parmesan.
Do another layering and top them with the remaining square of lasagne, remaining one-third of sauce, then remaining one-third of Parmesan.
Place inside preheated oven and bake for 25-30 mins till golden. Let is stand for 10 mins then serve.
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