Mushroom and Caramelized Onion Lasagna

You may have noticed that one of our favorite meatless dinner combos contains mushrooms, caramelized onions, and cheese. These are the besties of Meatless Mondays, and they can show up for dinner anytime. Of course, we shave off a lot of fat by using fat-free dairy and just a tiny amount of oil. If you use Barilla's no-boil lasagna sheets, which are awesome, you save a whole lot of time and don't have to handle those boiling-hot floppy boiled noodles.

Ingredients

For the white sauce

4 cups milk
1 cup chicken or vegetable broth
4 tbsp butter
1/3 cup flour
Salt and pepper to taste
1/2 cup Parmesan cheese

1/4 tsp nutmeg

For the lasagna

2 tbsp butter

2 tbsp olive oil

12 oz mushrooms, thinly sliced

2/3 cup yellow onion, thinly sliced

1/2 tsp sugar
2 cloves garlic, minced
1/2 tsp thyme leaves, minced

12 sheets Barilla no-cook lasagna sheets (or regular lasagna, cooked)

Directions

Heat the milk and broth in a medium saucepan until nearly simmering. In a separate pan, melt the butter, then whisk in the flour until smooth and slightly browned. Slowly whisk it into the milk, then add the salt, pepper, Parmesan, and nutmeg, and simmer until thick and creamy, about 10 minutes.

Grease a 9x12 baking dish, and heat the oven to 350 degrees.

In a large frying pan, melt half the butter and oil over medium heat. Add the mushrooms and saute until tender and slightly browned. Set aside, then melt the rest of the butter and oil. Add the onions and cover for 5 minutes. Remove the lid, then add the sugar, reduce the heat to medium, and saute until soft, brown, and caramelized. Add the garlic and sauté until fragrant, about 1 minute. Add the mushrooms, thyme, salt and pepper into the frying pan and cook and stir 2 minutes more.

Spread about 1/4 cup of sauce in the bottom of the baking dish. Arrange 3 lasagna noodles on the bottom, then spread with 1/3 of the remaining white sauce. Sprinkle with half of the mushroom-onion mixture. Add three more lasagna sheets, then pour in the next 1/3 of the white sauce. Add the last three lasagna noodles and top with the rest of the white sauce. Sprinkle with the remainder of the mushrooms and caramelized onions.

Bake at 350 degrees for 20-30 minutes, until the lasagna is bubbly and cooked through. Let stand 10 minutes before serving. We usually add a little more Parmesan cheese to our individual servings.

Serves 6-8.

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