Caramelized Onion and Zucchini Lasagna

I’ve been wanting to make a lasagna for awhile now and this recipe, containing caramelized onions, portobello mushrooms and goat cheese, among other things, caught my eye on kitchen daily. I cheating by using ready made lasagna sheets, but the end product was still incredibly delicious! I began by caramelizing the onions- to do this I chopped up 1.5 large sweet onions, and threw them in a pan with lots of olive oil. I left these to soften over low heat, stirring occasionally. About fifteen minutes through the process (which in total took about 25 minutes, during which you can make most of the other components of the lasagna) I added three cloves of chopped garlic to the mixture.

While the onions were cooking, I diced two medium portobellos. Before dicing them I removed the gills by scooping them out with a spoon. I also diced two zucchinis at the same size.

Then I set about making a spinach-based filling. I combined two cups of spinach with 1.5 cups of ricotta cheese, 1/4 cup fresh basil and lots of salt, pepper and chili powder.

I blended this mixture until it had achieved a creamy, consistent texture. Next, I turned my attention back to the onions, which at this point had caramelized beautifully. I added the chopped mushrooms and zucchini to the pan, with a glass of red wine and some balsamic vinegar. I upped the heat to medium-high, and stirred until the wine had cooked off. I also preheated the oven to 375 F at this stage.

I then set about making the third and final component of the lasagna- the bechamel sauce. I began by heating some oil in a pan, and then added four tablespoons of flour, until it began bubbling (all while constantly stirring,to make sure the flour doesn’t burn). I then added three cups of milk, and some salt and pepper to taste. Once the milk was all mixed in, I added 4 ounces of goat cheese, and stirred until it was mixed in well. I then took it off heat, and left it to thicken.

Finally, I was ready to assemble the lasagna. I poured some of the bechamel into a baking dish, completely coating the bottom. I then placed lasagna sheets on top of the sauce, and layered in 1/2 of the spinach filling, 1/2 of the mushroom and zucchini filling, and then more lasagna sheets.

I repeated this layering process once more, and topped the final lasagna sheets with the remaining white sauce, and some torn basil and crushed walnuts.

The lasagna was then popped into the oven, where it cooked for about 35 minutes- until the sauce was bubbling. We then took it out and left it to cool for five minutes.

Quince_1While this lasagna was time-consuming, every component was really easy to make, and the final dish is amazing! Perfect when you want comfort food that is still vaguely healthy.


Quince_1_1Caramelized Onion and Zucchini Lasagna