A recipe for Golden Onion and Zucchini Lasagne . Follow the simple recipe instructions for Golden Onion and Zucchini Lasagne shared by other home cooking experts.
Ingredients
1 1/2 pounds thinly sliced onions, about 6 cups
1/2 Tsp. dried thyme
OR 1 1/2 Tsp. fresh thyme
7 Tbs. unsalted butter, divided 2+1+1+3
1/2 cup dry white wine
1 pound zucchini, sliced 1/4 thick
1/4 cup all-purpose flour
2 1/2 cups milk
freshly grated nutmeg to taste
salt and freshly ground pepper to taste
3 7" squares (no-boil) lasagna
1 1/2 cups freshly grated Parmesan, about 5oz.
Directions
In a large heavy skillet melt 2T butter. Cook onions with dried thyme (if using dry) salt and pepper covered over moderately low heat stirring occasionally 30 minutes or until tender and pale golden. [I think this was no more than 15 minutes.] Cook uncovered stirring 15 minutes. [5 min enough.] Add wine and simmer until most of wine has evaporated. Stir in fresh thyme (if using fresh) and transfer to a bowl.Preheat oven to 375F. Butter an 8" square baking dish.
In the cleaned skillet melt 1T butter. Cook half of zucchini slices in one layer over moderate heat until tender about 2 min on each side. Transfer to another bowl. Cook remaining zucchini in 1T butter in the same manner.
In small heavy saucepan melt remaining 3T butter over moderately low heat. Add flour and cook roux whisking 3 minutes. Add milk in a stream whisking and bring to a boil whisking. Add nutmeg salt and pepper to taste and simmer sauce whisking until thickened about 2 minutes. [I think they're trying to tell you something about whisking.]
Spread a few Tbs. sauce on bottom of prepared dish. Layer over this in order bottom to top: - 1 square lasagna - 1/2 onions - 1/2 zucchini - 1/3 sauce - 1/3 Parmesan
- 1 square lasagna - 1/2 onions - 1/2 zucchini - 1/3 sauce - 1/3 Parmesan
- 1 square lasagna - 1/3 sauce - 1/3 Parmesan
Bake lasagna in middle of oven 25-30 min or until golden. Let stand 10 minutes before serving.
Serves 6-8 as a first course or side dish. " (Gourmet Mag 2/94)
