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Caramelized Onion and Spinach Lasagna

  • 8 oz. Lasagna Noodles – whole wheat Onion Mixture:
  • 4 T. Olive Oil – extra virgin
  • 3 Sweet Onions – large, sliced thinly
  • 1 lb. Mushrooms – fresh, sliced
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1 clove Garlic – minced Spinach Mixture:
  • 3 c. Spinach – fresh
  • 2 c. Ricotta Cheese – part skim
  • 1/4 c. Basil – fresh, finely chopped
  • 1 clove Garlic – minced
  • 1 tsp. Salt Sauce:
  • 2 T. Margarine – low-fat
  • 3 T. Flour – all-purpose
  • 2 c. Milk – low-fat
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 3/4 c. White Cheddar Cheese – low-fat, shredded

Cook noodles according to package. Rinse with cold water and set aside. To make onion/mushroom mixture, heat the olive oil in a large skillet. Add onions and cook over low heat about 20 minutes until onions are very soft and caramelized. Add sliced mushrooms and garlic. Cook an additional 5 minutes. Remove from heat and set aside. To make spinach mixture, whisk together spinach, ricotta cheese, basil, garlic, pepper and salt. Set aside. To make sauce, heat the margarine in a medium sauce pan. When margarine is melted, whisk in flour and stir until smooth and bubbly. Gradually add milk and salt. Continue heating over medium heat until mixture comes to a boil. Cook an additional 3 minutes, or until sauce becomes thick. Stir in shredded cheese and continue stirring until cheese is melted. To assemble lasagna, spray a 9 x 13 inch baking dish with non-stick cooking spray. Place a layer of lasagna noodles over the sauce. Cover the noodles with half of the spinach mixture. Top with a third of the onion mixture. Repeat. Cover with a last layer of noodles. Top with remaining onion mixture and sauce. Bake at 350°F for 45 minutes.

Serves 8

Submitted by Deb Lyon, Bangor

2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest


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