Golden Onion & Zucchini Lasagna
Submitted by BJGlenn
Golden onion and zucchini lasagna with slow-cooked onions, sauteed zucchini, nutmeg bechamel, and Parmesan. A refined vegetarian lasagna with no-boil noodles.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis is not your typical red-sauce lasagna. Slow-cooked golden onions and sautéed zucchini layered with a nutmeg-scented béchamel and freshly grated Parmesan, all baked until the top is golden and bubbling. It’s French in spirit, Italian in structure, and entirely vegetarian.
The onions are the star and they take time. Six cups of thinly sliced onions cook covered for 30 minutes over moderately low heat until soft and pale golden. Then the lid comes off for another 15 minutes of uncovered cooking to caramelize them further. A splash of white wine goes in at the end and simmers until nearly evaporated, concentrating all that sweet onion flavor into a jammy base. Thyme (dried goes in early, fresh at the end) ties it all together.
The zucchini gets cooked separately in butter, just two minutes per side in a single layer. This keeps the slices intact and lightly browned instead of steamed and soggy. The béchamel is a classic butter-flour-milk sauce with freshly grated nutmeg, cooked until thick enough to coat a spoon.
Build three layers of no-boil lasagna sheets, onions, zucchini, sauce, and Parmesan. Let the finished lasagna rest 10 minutes before slicing so the layers hold together cleanly.
Chef Tips
- Don’t rush the onions; the 45-minute cook builds deep, sweet flavor that defines this dish
- Cook zucchini in a single layer so each slice browns; crowding steams them
- Use freshly grated Parmesan, not the pre-shredded kind, for the best melting and flavor
- The nutmeg should be subtle; start with a small grating and taste the sauce
Variations
- Mushroom layer: Add sautéed mushrooms as a third vegetable layer
- Gruyère finish: Top with shredded Gruyère instead of Parmesan for a more French gratin style
- Summer squash: Use a mix of yellow squash and zucchini for color contrast
Ingredients
Directions
In a large heavy skillet, melt 2T butter.
Cook onions with dried thyme (if using dry), salt and pepper, covered, over moderately low heat, stirring occasionally, 30 minutes, or until tender and pale golden.
Cook uncovered, stirring, 15 minutes.
Add wine and simmer until most of wine has evaporated.
Stir in fresh thyme (if using fresh) and transfer to a bowl.
Preheat oven to 375℉ (190℃).
Butter an 8 inch square baking dish .
In the cleaned skillet, melt 1T butter.
Cook half of zucchini slices in one layer over moderate heat until tender, about 2 min on each side.
Transfer to another bowl.
Cook remaining zucchini in 1T butter in the same manner.
In small heavy saucepan, melt remaining 3T butter over moderately low heat.
Add flour and cook roux, 3 minutes.
Add milk in a stream, whisking, and bring to a boil, whisking.
Add nutmeg, salt and pepper to taste and simmer sauce, whisking, until thickened, about 2 minutes.
Spread a few tablespoons sauce on bottom of prepared dish.
Layer over this, in order bottom to top: - 1 square lasagne - ½ onions - ½ zucchini - ⅓ sauce - ⅓ Parmesan - 1 square lasagne - ½ onions - ½ zucchini - ⅓ sauce - ⅓ Parmesan - 1 square lasagne - ⅓ sauce - ⅓ Parmesan Bake lasagne in middle of oven 25 to 30 min, or until golden. Let stand 10 minutes before serving. Serves 6 to 8 as a first course or side dish.
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