1/4 cup grated Parmesan cheese, fresh, divided (Parmigiano Reggianno recommended)
Instructions
Place a large pot of water over high heat; bring
to a boil. Add noodles; boil for 10 minutes,
stirring to prevent sticking. Drain noodles and
briefly rinse under cool water to prevent
sticking; set aside.
Place a very large nonstick skillet over medium-
high heat. Add 1 tablespoon of oil and onions;
cook, without stirring for 3 minutes, and then
continue to cook, stirring occasionally, for
another 7 minutes. Add rosemary and water; scrape
up any food from bottom of pan using a wooden
spoon. Cook until water evaporates, about 2 to 3
minutes. Add soda and cook until onions are nicely
browned and soft, about 3 to 4 minutes; remove to
a large bowl and set aside.
Coat same skillet with cooking spray; place over
medium-high heat. Add mushrooms and cook, without
stirring, until they start to brown, about 2 to 3
minutes; sprinkle with salt and stir. Continue to
cook mushrooms, stirring occasionally, until
liquid evaporates and mushrooms are browned, about
3 to 4 minutes; add to onion bowl
Preheat oven to 350ºF.
To make sauce, place same skillet over medium
heat. Add remaining 2 tablespoons of oil and
butter; allow butter to melt. Add flour, stirring
constantly with a wooden spoon, until combined,
about 1 minute. Add milk, a little at a time,
stirring to prevent lumps; bring to a boil. Stir
in garlic and cook, stirring continuously, until
thick, about 3 to 4 minutes. Add nutmeg and 2
tablespoons of cheese; stir to combine and set
aside.
To assemble lasagna, spread 1/3 cup of sauce over
bottom of a 9- X 11-inch lasagna pan or baking
dish. Place 3 noodles over sauce in a single
layer; spread with 1/3 cup of sauce and about 1
1/2 cups of onion-mushroom mixture. Top with 1/4
cup of sauce and then 3 more noodles; spread with
1/3 cup of sauce and about 1 1/2 cups of onion-
mushroom mixture. Top with 1/4 cup of sauce and
then 3 more noodles; spread with 1/3 cup of sauce
and about 1 1/2 cups of onion-mushroom mixture.
Top with 1/4 cup of sauce and then top with the
remaining 2 tablespoons of cheese.
Bake for 20 minutes; change oven temperature to
broil. Broil until top of lasagna is crispy, about
2 to 3 minutes. Remove from oven and let rest for
10 to15 minutes before slicing into eight pieces.
Serving
Suggestions
1 piece
Originally Submitted
2/4/2013
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