Cheesy Caramelized Onion & Spinach Lasagna
Submitted by happyzhangbo
Vegetarian lasagna layered with caramelized Vidalia onions, portobello mushrooms, ricotta-spinach filling, and a goat cheese white sauce topped with walnuts and fresh basil.
YIELD
10 servingsPREP
25 minCOOK
70 minREADY
105 minThis is the vegetarian lasagna that makes meat eaters forget they’re missing anything.
Three Vidalia onions get slowly caramelized with portobello mushrooms and red wine into something deeply savory. A spinach-ricotta-basil filling adds richness, and a goat cheese white sauce ties every layer together with tangy, creamy depth.
Whole wheat noodles, chopped walnuts on top, fresh basil scattered everywhere. It’s a project, but the kind that fills your kitchen with the most incredible smell for two hours straight.
Serves 10, so it’s built for feeding a crowd.
Chef Tips
- Caramelize the onions low and slow for the full 25-30 minutes. Don’t rush this step. That deep sweetness is the backbone of the whole dish.
- Add water a few tablespoons at a time if the onions start sticking rather than turning up the heat
- Cook the noodles 2 minutes short of al dente since they’ll finish cooking in the oven
- Let the assembled lasagna rest a few minutes after baking so it holds its shape when sliced
Variations
- Swap goat cheese for crumbled blue cheese in the white sauce for a bolder flavor
- Use regular onions if Vidalias aren’t in season
- Add a layer of roasted red peppers for extra sweetness and color
Ingredients
Directions
Bring a large pot of water to a boil.
Cook noodles until not quite al dente, about 2 minutes less than the package directions.
Drain, return the noodles to the pot and cover with cool water.
For the onion filling:
Meanwhile, heat 2½ tablespoons oil in a large skillet over medium heat.
Stir in onions and cook, stirring constantly, until golden brown and very soft, 25 to 30 minutes. (If they start to stick, stir in water 3 to 4 tablespoons at a time to prevent burning.)
Stir in mushrooms and cook, stirring, until just beginning to soften, 3 to 5 minutes.
Stir in wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 3 to 4 minutes.
Remove from heat, stir in black pepper.
For the spinach filling:
Put spinach, ricotta, basil and ½ teaspoon salt in a food processor and process until smooth.
For the white sauce:
Heat 2½ tablespoons oil in a medium saucepan over medium-high heat.
Stir in flour until bubbling, about 30 tio 35 seconds.
Slowly add in milk and ½ teaspoon salt and bring to a boil, whisking frequently.
Cook, whisking, until the sauce has the consistency of thick gravy, about 1 to 2 minutes
Stir in cheese and gently stir until it is melted.
Remove from the heat. (The sauce will continue to thicken as it sits.)
For assembling lasagna:
Preheat oven to 375°F.
Spray a 9-by-13-inch baking pan with cooking spray.
Drain the noodles and spread out on a kitchen towel.
Spread ½ cup white sauce evenly in the prepared baking pan.
Arrange a layer of noodles over the sauce.
Spread half of the spinach filling evenly over the noodles and top with one-third of the onion filling.
Spread another ½ cup white sauce evenly over the onions.
Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce.
To finish:
Top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread the remaining white sauce on top.
Sprinkle with walnuts and basil.
Bake until hot and bubbling, 30 to 35 minutes.
Allow to cool for a few minutes.
Serve warm.
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