- About 6 cups of onions sliced thin
- 1 1/2 teaspoons of chopped fresh thyme leaves
- 7 tablespoons unsalted butter
- 1/2 cup of dry white wine
- 1 pound zucchini sliced 1/4 inch thick (about 3 cups)
- 1/4 cup flour
- 2 1/2 cups whole milk
- freshly grated nutmeg to taste
- 3 7 inch squares instant no boil lasagna
- 1 1/4 cups freshly grated Parmesan cheese
In a large pan cook onions in 2 tablespoons of butter, season with salt and ground pepper. Cook over low heat, covered for about 30 minutes till very tender and slightly golden. After 30 minutes remove lid, cook for 15 more minutes, adding wine. Continue to stir as onions lightly brown. Cook until most of wine is evaporated. Stir in fresh thyme, place onion mixture in bowl.
Preheat oven to 375. Butter a 8 inch square baking dish. Wipe out pan that onions cooked in. Cook half of zucchini in 1 tablespoon of butter in one layer till tender and lightly golden, about 5 minutes(flip over at half way point). Place in a small bowl. Cook remaining zucchini the same way in 1 tablespoon of butter. In small heavy sauce pan melt remaining 3 tablespoons of butter over low heat. Add flour and cook roux. Continue to whisk for 3 to 4 minutes. Add milk in a stream, constantly whisking. Bring milk and flour mixture to a simmer. Add nutmeg and salt and pepper to taste. Simmer sauce till thickened about 2 to 3 minutes.
Spread a few tablespoons of sauce on bottom of buttered dish. Top with 1 lasagna square, half of onions, half of zucchini, a third more sauce and a third of Parmesan. Repeat. Top with remaining lasagna square, sauce and Parmesan. Be sure to press down to make sure lasagna squares are covered in sauce and onion mixture.
Bake lasagna for 30 to 40 minutes till golden. Let sit for 15 minutes before serving.