Best Golden Onion And Zucchini Lasagne Recipes

Zucchini Lasagna image

Provided by Food Network

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
4 tablespoons flour
2 cups milk, heated
Freshly-grated nutmeg
Salt and pepper
2 tablespoons unsalted butter
Extra-virgin olive oil
2 cups sliced onions
1 tablespoon minced garlic
Salt and pepper
Minced fresh oregano
6 zucchini, trimmed, cut lengthwise into 1/4-inch slices
4 sheets instant lasagna (such as Delverde Instant Lasagna Ondine)
6 ounces fresh mozzarella, sliced
1 cup grated Parmesan cheese

Steps:

Make bechamel: Heat milk just until small bubbles form around edges. In a saucepan over moderately low heat melt butter, add flour and whisk mixture over moderately low heat for 2 minutes. Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes. Season with nutmeg, salt and pepper.
Make filling: In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat , add onions and garlic and cook, stirring occasionally, 20 minutes or until golden brown; season to taste with salt and pepper.
Preheat oven to 450 degrees. Brush zucchini with olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets. Roast 20 minutes, until soft.
In a large pot of boiling, salted water cook noodles for 3 minutes, or until soft. Drain and pat dry.
Assemble lasagna: Reduce oven temperature to 375 degrees F. In a well-buttered 9-inch square baking dish, spread 1/4 cup bechamel sauce. Top with a lasagna noodle. Spread with another 1/4 cup bechamel. Layer on one-third each of onion mixture, zucchini slices and mozzarella. Top with 1/4 cup bechamel, 1/4 cup Parmesan and a lasagna noodle. Repeat to make 2 more layers, finishing with bechamel and Parmesan. Dot with remaining butter. Cover loosely with foil and bake 10 minutes. Uncover and bake 20 minutes more, or until top is golden and filling is bubbling. Let stand 5 minutes before serving.

Golden Onion and Zucchini Lasagne image

Yield Serves 6 to 8 as a first course or side dish

Number Of Ingredients 11

1 1/2 pounds onions, sliced thin (about 6 cups)
1/2 teaspoon dried thyme, crumbled, or 1 1/2 teaspoons chopped fresh thyme leaves
7 tablespoons unsalted butter
1/2 cup dry white wine
1 pound zucchini, scrubbed and sliced 1/4 inch thick (about 3 1/2 cups)
1/4 cup all-purpose flour
2 1/2 cups milk
freshly grated nutmeg to taste
three 7-inch squares instant (no-boil) lasagne*
1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
*available at specialty foods shops and many supermarkets

Steps:

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. Cook, uncovered, stirring, 15 minutes and add wine. Simmer mixture until most of wine is evaporated. Stir in fresh thyme (if using) and transfer to a bowl.
Preheat oven to 375°F. and butter an 8-inch square baking dish.
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. Cook remaining zucchini in 1 tablespoon butter in same manner.
In a small heavy saucepan melt remaining 3 tablespoons 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 and salt and pepper to taste and simmer sauce, whisking, until thickened, about 2 minutes.
Spread a few tablespoons sauce on bottom of prepared dish. Over sauce in dish layer in this order: 1 lasagne square, half of onions, half of zucchini, a third sauce, and a third Parmesan. Repeat. Top with remaining lasagne square, remaining sauce, and remaining Parmesan.
Bake lasagne in middle of oven 25 to 30 minutes, or until golden, and let stand 10 minutes before serving.