Golden Onion And Zucchini Lasagne
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
37
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a large heavy skillet cook onions with dried thyme (if using) and salt and pepper to taste in 2 tablespoons butter, covered, over moderately low heat, stirring occasionally, 30 minutes, or until very tender and pale golden
2
Cook, uncovered, stirring, 15 minutes and add wine
3
Simmer mixture until most of wine is evaporated
4
Stir in fresh thyme (if using) and transfer to a bowl
5
Preheat oven to 375°F
6
And butter an 8-inch square baking dish
7
In the cleaned skillet cook half of zucchini slices in one layer in 1 tablespoon butter over moderate heat until tender, about 2 minutes on each side, and transfer to another bowl
8
Cook remaining zucchini in 1 tablespoon butter in same manner
9
In a small heavy saucepan melt remaining 3 tablespoons butter over moderately low heat
10
Add flour and cook roux, whisking, 3 minutes
11
Add milk in a stream, whisking, and bring to a boil, whisking
12
Add nutmeg and salt and pepper to taste and simmer sauce, whisking, until thickened, about 2 minutes
13
Spread a few tablespoons sauce on bottom of prepared dish
14
Over sauce in dish layer in this order: 1 lasagne square, half of onions, half of zucchini, a third sauce, and a third Parmesan
15
Repeat
16
Top with remaining lasagne square, remaining sauce, and remaining Parmesan
17
Bake lasagne in middle of oven 25 to 30 minutes, or until golden, and let stand 10 minutes before serving
18
In a large heavy skillet cook onions with dried thyme (if using) and salt and pepper to taste in 2 tablespoons butter, covered, over moderately low heat, stirring occasionally, 30 minutes, or until very tender and pale golden
19
Cook, uncovered, stirring, 15 minutes and add wine
20
Simmer mixture until most of wine is evaporated
21
Stir in fresh thyme (if using) and transfer to a bowl
22
Preheat oven to 375°F
23
And butter an 8-inch square baking dish
24
In the cleaned skillet cook half of zucchini slices in one layer in 1 tablespoon butter over moderate heat until tender, about 2 minutes on each side, and transfer to another bowl
25
Cook remaining zucchini in 1 tablespoon butter in same manner
26
In a small heavy saucepan melt remaining 3 tablespoons butter over moderately low heat
27
Add flour and cook roux, whisking, 3 minutes
28
Add milk in a stream, whisking, and bring to a boil, whisking
29
Add nutmeg and salt and pepper to taste and simmer sauce, whisking, until thickened, about 2 minutes
30
Spread a few tablespoons sauce on bottom of prepared dish
31
Over sauce in dish layer in this order: 1 lasagne square, half of onions, half of zucchini, a third sauce, and a third Parmesan
32
Repeat
33
Top with remaining lasagne square, remaining sauce, and remaining Parmesan
34
Bake lasagne in middle of oven 25 to 30 minutes, or until golden, and let stand 10 minutes before serving