Zucchini is either feast or fathom. This year started with fathom and turned into feast! Caramelized Onion Zucchini Lasagna is a feast!!
This recipe is one of my oldest and one of my absolute favorites. Garden fresh zucchini, layered with caramelized onions, a creamy white sauce with a hint of nutmeg, and swiss cheese. Creamy and fresh.
How I came across this recipe is a bit of a story. Sitting in a Dr. office can be a test of patience. In pre-cell phone days, all you could do was look at the worn-out old magazines and wait.
As I sat in the lovely paper gown, they give you, trying not to move and either rip the gown or make the crumply sounds they make; I leafed through a magazine. I wish I could remember the magazine, but as I said, it was a long time ago — no cell phone pre-internet.
Even back then, I was always on the lookout for new and exciting recipes. This recipe caught my eye. I would have copied the recipe but no pen, no paper…ugh! What was a girl to do? As quietly as I could, I ripped the recipe out of the magazine. Horrified the whole time the Dr. would take that moment to appear. I do not condone this type of behavior, and it was the only time I ever did it. To this day, I feel slightly guilty about my actions.
Having said that, I’m so glad I have this recipe. It is delicious. Over the years, I have tweaked the original several times. The original calls for cooking the lasagna noodles, this recipe was pre-noncook noodles.
I have also swapped out the original parmesan cheese for swiss cheese. Swiss cheese to me is a better taste with the caramelized onions.
The zucchini was sauteed in the original, but I found that unnecessary. Zucchini and yellow squash can be combined to create beautiful color for the lasagna.
As we near the end of another gardening season and knowing you all have zucchini to use, try our Caramelized Onion Zucchini Lasagna, it is the perfect end of summer meal.Print
6 cups Vidalia or other sweet onion, thinly sliced (1 1/2 pounds)
2 tablespoons sugar
7 tablespoons unsalted butter
1 1/2 tablespoon fresh thyme3 1/2 cups zucchini, sliced (1 pound)
1/4 cup flour
2 cups milk
1/2 cup heavy cream
1/4 teaspoon ground nutmeg
6 no-boil lasagna noodles
1 1/2 cups swiss cheese, shredded
In a large skillet melt 4 tablespoons of the butter over low heat. Add the sliced onions, sugar and season with salt and pepper. Cook over low heat for about 30 minutes, until the onions are very tender and turning golden brown, stirring occasionally.
Remove from heat and stir in thyme. Set aside.
Preheat oven to 375 degrees.
Spray an 8-inch baking dish with nonstick cooking spray.
In a large saucepan melt remaining 3 tablespoons of butter and add flour and whisk for about 3 minutes to cook the flour.
Slowly add the milk and cream whisking while adding. Cook until mixture comes to a boil and has thickened. Stir in nutmeg.
Spread a few spoonsful of the sauce in the bottom of your prepared baking dish. Layer in the following order: lasagna noodles, onions, zucchini, sauce, and cheese repeat with the remaining ingredient.
Bake in preheated oven for 25-30 minutes until cheese is golden brown and the mixture is bubbly.
Let stand for 10 minutes and serve.
Perfect with a green salad and glass of wine.