Caramalized Onion Mushroom Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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adopted from weight watchers (5 points) Ingredients:
3/4 pound dry lasagna noodles |
1/2 tbsp olive oil |
2 large spanish onion |
1 tbsp rosemary |
1/2 cup water |
1/4 cup diet coke |
4 cups portabella mushrooms |
1/2 pound cremini mushrooms |
1/2 tsp table salt |
1 tbsp olive oil |
1 tbsp light butter |
3 tbsp all-purpose flour |
3 cup fat-free skim milk |
3 garlic cloves |
1/2 tsp grated nutmeg |
1/4 cup grated parmesan cheese |
Directions:
1. cut onions and mushrooms into 1/4 slices
2. 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.
3. 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.
4. 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.)
5. Preheat oven to 350ºF.
6. 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.
7. 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.
8. Bake for 20 minutes; change oven temperature to broil. Broil until top of lasagna is crispy, about 2 to 3 minutes.
9. Remove from oven and let rest for 10 to15 minutes before slicing into eight pieces.
10. Yields 1 piece per serving.
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