|
1 1/2 pounds thinly sliced Onions, about 6 cups
1/2 teaspoon dried Thyme Or 1 1/2 teaspoons fresh Thyme
7 Tablespoons unsalted Butter, divided 2+1+1+3
1/2 cup dry white Wine
1 pound Zucchini, sliced 1/4 inch thick
1/4 cup All-purpose Flour
2 1/2 cups Milk
Freshly grated Nutmeg to taste
Salt and freshly ground Pepper to taste
3 (7 inch squares) (no-boil) Lasagne
1 1/2 cups freshly grated Parmesan, about 5 oz.
|
|
|
In a large heavy skillet, melt 2 Tablespoon 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 degree F. Butter an 8 inch square baking dish. In the cleaned skillet, melt 1 Tablespoon 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 1 Tablespoon butter in the same manner. In small heavy saucepan, melt remaining 3 Tablespoon butter over moderately low heat. Add flour and cook roux, whisking, 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 1/2 onions 1/2 zucchini 1/3 sauce 1/3 Parmesan Bake lasagne in middle of oven 25-30 min, or until golden. Let stand 10 minutes before serving.
|
