Golden Onion and Zucchini Lasagne
1 1/2 lb. onions, sliced thin (6 cups)
1/2 t dried thyme, crumbled
7 T butter
1/2 C dry white wine
1 lb. zucchini, scrubbed and sliced 1/4" thick (3 1/2 cups)
1/4 cup flour
2 1/2 cups milk
freshly grated nutmeg to taste
3 7" squares instant (no-boil) lasagne
1 1/2 C freshly grated Parmesan cheese (5 oz)
In a large heavy skillet cook onions with dried thyme and salt and
pepper to taste in 2 T butter, covered, over moderately low heat,
stirring occasionally, 30 min or until very tender and pale golden.
Cook, uncovered, stirring, 15 min and add wine. Simmer mixture
until most of wine is evaporated. Transfer to a bowl.
Preheat oven to 375 and butter an 8" square baking dish.
In the cleaned skillet cook half of zucchini slices in one layer
in 1 T butter over moderate heat until tender, 2 min on each side,
and transfer to another bowl. Cook remaining zucchini in 1 T butter
in same manner.
In a small heavy saucepan melt remaining 3 T butter over moderately
low heat. Add flour and cook roux, whisking, 3 min. 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,
Spread a few T 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
Bake lasagne in middle of oven 25-30 minutes, or until golden, and
let stand 10 min. before serving.
Serves 6-8 as a first course, or side dish.