Caramelized Onion Lasagna
with Gorgonzola Sauce

Servings: 8 | Amount per Serving: 1/4 lasagna

• Calories: 407 | Carbohydrates: 56.4g
• Fiber: 3.6g | Protein: 19.8g
• Sodium: 534mg | Cholesterol: 31mg
• Total Fat: 11.8g | Saturated Fat: 6.9g

Ingredients

• 1) 3 tablespoons butter, divided
• 2) 8 cups thinly sliced onion (about 2 pounds | 907gr)
• 3) 0.5 teaspoon dried thyme
• 4) 0.25 teaspoon salt
• 5) 0.25 teaspoon black pepper
• 6) 0.5 cup dry white wine
• 7) 680gr zucchini, cut lengthwise into 1/4-inch-thick slices
• 8) 2 tablespoons all-purpose flour
• 9) 2 (12-ounce) cans evaporated fat-free milk
• 10) 1.25 cups (5 ounces) crumbled Gorgonzola or other blue cheese
• 11) ⅛ teaspoon ground nutmeg
• 12) Cooking spray
• 13) 12 cooked lasagna noodles
• 14) 0.25 cup (1 ounce) grated fresh Parmesan cheese

Steps

• 1) Heat oven to 375°F | 190°C.
• 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.
• 5) 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.
• 6) Spread 0.25 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.
• 7) 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.

Notes

• 1) Substitute zucchini for ricotta-spinach mixture.