1 1/2 lb. onions, sliced thin (~6 C)
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 C)
1/4 C flour
2 1/2 C 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, ~2 min.
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 parmesan.
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.