Caremalised Onion & Mushroom Lasagne
Serve with crusty bread and salad.
Recipe below (sorry its long, I just cut & pasted from website). Its a weight watchers one so feel free to add extra butter/cheese/full fat milk, if you prefer
1 tablespoon olive oil
2 large onion(s), thinly sliced
1 clove garlic, crushed
1 sprig fresh rosemary, finely chopped
100 ml water
2 teaspoon vinegar, balsamic
2 teaspoon muscavado sugar, dark or light
1 pinch salt, and black pepper, freshly ground
5 spray low-fat cooking spray
250 g mushrooms, closed cup, sliced
1 tablespoon butter
3 level tablespoon flour, plain
600 ml skimmed milk
135 g lasagne sheet, (9 sheets)
40 g parmesan cheese, finely grated
1/8 teaspoon nutmeg, ground, optional
Instructions
Heat olive oil in a large non-stick frying pan over a high heat. Add onions and cook, stirring occasionally for 6-8 minutes until golden brown. Add garlic and rosemary and cook for 1 minute. Stir in water, balsamic vinegar and sugar. Cook until water evaporates ? about 1-2 minutes. Tip into a large bowl, season with salt and pepper and set aside.
Coat same frying pan with low fat cooking spray. Place over medium-high heat and add mushrooms. Cook for about 2 minutes until browned, then add to onions, stirring to mix.
Preheat oven to Gas Mark 4/180°C/fan oven 160°C/ 350°F.
To make sauce put butter, flour and milk into a non-stick saucepan, all at once. Heat, stirring constantly with a small whisk until the sauce boils and thickens. Add half the cheese. Season and add nutmeg, if using.
To assemble, spread a thin layer of sauce over the base of a baking dish measuring about 18 x 28cm. Place 3 lasagne sheets on top. Spread with sauce and half the onion mixture. Lay 3 more lasagne sheets on top. Repeat with sauce, onion mixture, final 3 lasagne sheets and remaining sauce. Sprinkle the rest of the cheese evenly over the surface.
Bake for 30-35 minutes until golden brown. Rest for 5-10 minutes before serving.