remember a certain portobello lasagna i was going gaga for? well, i attempted this weekend and… oh.my.word delicious.
the portobellos filled my kitchen with the most amazing earthy aroma. add some rosemary and what i had was an absolutely to-die-for combination.
it seemed at first glance to be a bit labor intensive (it’s really not. cook the noodles. carmalize onions, cook bellos, make sauce, assemble, bake.) hubs sat at the breakfast bar and read me the directions as i chopped and sliced and assembled away, and before i knew it, voila! ’twas fini!
i hope you try this out and that it’s as rewarding for you as it was for me!
Portobello & Carmalized Onion Lasagna
what you’ll need:
3/4 pound(s) dry lasagna noodles (false! you only use 9 noodles!)
1 Tbsp olive oil
2 large spanish onion, peeled, cut in half and sliced into 1/4-inch-thick slices
1 Tbsp rosemary, fresh, chopped (i used 1/2 Tbsp of dry)
1/2 cup water
1/4 cup Diet Coke, or other brand (i used Pepsi Max)
1 spray(s) cooking spray (was all out – used a fat free spray butter)
6 medium portobellos, stemmed, sliced (i used one full container of baby portobellos)
1/2 pound cremini mushrooms, stems removed, sliced (again, i used one full container)
1/2 tsp salt
2 Tbsp olive oil
1 Tbsp butter
3 Tbsp all-purpose flour
3 cup(s) skim milk
3 cloves garlic, chopped
1/2 tsp freshly grated nutmeg
1/4 cup(s) grated Parmesan cheese, fresh, divided
what you’ll do:
1. Place a large pot of water over high heat; bring to a boil. Add noodles; boil for 10 minutes, stirring to prevent sticking. Drain noodles and briefly rinse under cool water to prevent sticking; set aside.
2. Place a very large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and onions; cook, without stirring for 3 minutes, and then continue to cook, stirring occasionally, for another 7 minutes. Add rosemary and water; scrape up any food from bottom of pan using a wooden spoon. Cook until water evaporates, about 2 to 3 minutes. Add soda and cook until onions are nicely browned and soft, about 3 to 4 minutes; remove to a large bowl and set aside.
3. Coat same skillet with cooking spray; place over medium-high heat. Add mushrooms and cook, without stirring, until they start to brown, about 2 to 3 minutes; sprinkle with salt and stir. Continue to cook mushrooms, stirring occasionally, until liquid evaporates and mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If mushrooms are too cramped in skillet, either use 2 skillets or cook them in 2 batches.)
4. Preheat oven to 350ºF.
5. To make sauce, place same skillet over medium heat. Add remaining 2 tablespoons of oil and butter; allow butter to melt. Add flour, stirring constantly with a wooden spoon, until combined, about 1 minute. Add milk, a little at a time, stirring to prevent lumps; bring to a boil. Stir in garlic and cook, stirring continuously, until thick, about 3 to 4 minutes. Add nutmeg and 2 tablespoons of cheese; stir to combine and set aside.
6. To assemble lasagna, spread 1/3 cup of sauce over bottom of a 9- X 11-inch lasagna pan or baking dish. Place 3 noodles over sauce in a single layer; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then top with the remaining 2 tablespoons of cheese.
7. Bake for 20 minutes; change oven temperature to broil. Broil until top of lasagna is crispy, about 2 to 3 minutes. Remove from oven and let rest for 10 to15 minutes before slicing into eight pieces.
you may remember, i was loving smittenkitchen’s recipe. however, i used a lighter one since i am currently immersed in an epic weight loss battle.
post script: i’m posting this beginning-ish of the week because there will be lots ‘o leftovers to enjoy all week long.
recipe from here: http://www.weightwatchers.com