Sunday, February 10, 2019

Copycat LifeScript’s Caramelized Onion Lasagna

This is an unusual lasagna no spaghetti sauce, tomatoes or ground beef. It filled with mushrooms, onions, spinach and Gorgonzola or goat cheese. Serves 9 Total Time: 1 hour 40 minutes


8 oz lasagna noodles

Caramelized onion filling:
3 tablespoons olive oil
3 large sweet onions, thinly sliced
4 medium portobello mushroom caps, gills removed, diced
1/2 cup red wine
1 teaspoon salt
Pepper, to taste

Spinach and cheese filling:
4 cups baby spinach
2 cups nonfat ricotta cheese
1/2 cup fresh basil, chopped
1/2 teaspoon salt

White sauce and topping:
2 tablespoons olive oil
3 tablespoons flour
2 cups low-fat milk
1/2 teaspoon salt
2 oz Gorgonzola or goat cheese
1/3 cup walnuts, chopped
1/4 cup fresh basil, chopped


Cook noodles not quite al dente, about 2 minutes less than package instructions. Drain; return noodles to pot and cover with cool water.

Onion filling: in a skillet heat the 3 tablespoons of oil over medium heat; add the onions and cook, stirring frequently until golden brown and very soft, about 25 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.) Add the mushrooms and cook, until just beginning to soften, about 3 minutes. Add the wine and salt, continue cooking until almost all of the liquid is absorbed, 2-3 minutes. Remove from heat and stir in pepper.

Spinach filling: combine all ingredients into a food processor and pulse until smooth.

White sauce: heat 2 tablespoons oil in a medium size saucepan over med/high heat. Add the flour and stir until bubbly, about 30 seconds. Gradually whisk in the milk and salt; bring to boil, whisking constantly until sauce has the consistency of thick gravy, about 1 minute. Add the cheese and whisk until melted. Remove from heat. (Sauce will thicken as it sits)

Assemble lasagna: preheat oven to 375F. Spray a 9x13-inch pan with nonstick cooking spray. Drain the noodles and spread out on a kitchen towel. Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over sauce. Spread 1/2 of the spinach filling over the noodles and top with 1/3rd of the onion filling. Evenly spread 1/2 cup white sauce over the onions. Repeat with another layer of noodles, remaining spinach filling, half the remaining onion filling and half the remaining white sauce. To finish, top with a third layer of noodles, remaining onion filling and spread on the remaining white sauce. Sprinkle with walnuts and basil. Bake until hot and bubbly, about 30 minutes. Let rest 5 minutes before serving. Yum Yum!

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