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Ingredientes
- 1 1/2 lb Onions, sliced thin ( 6 C)
- 1/2 tsp Dry thyme, crumbled
- 7 Tbsp. Butter
- 1/2 c. Dry white wine
- 1 lb Zucchini, scrubbed and sliced 1/4" thick ( 3 1/2 C)
- 1/4 c. Flour
- 2 1/2 c. Lowfat milk Freshly grated nutmeg to taste
- 3 x 7" squares instant (no-boil) lasagne
- 1 1/2 c. Freshly grated Parmesan cheese ( 5 ounce.)
Direcciones
- In a large heavy skillet cook onions with dry thyme and salt and pepper to taste in 2 Tablespoons butter, covered, over moderately low heat, stirring occasionally, 30 minutes or possibly till very tender and pale golden brown. Cook, uncovered, stirring, 15 minutes and add in wine. Simmer mix till most of wine is evaporated. Transfer to a bowl.
- Preheat oven to 375 and butter an 8" square baking dish.
- In the cleaned skillet cook half of zucchini slices in one layer in 1 Tablespoons butter over moderate heat till tender, 2 minutes on each side, and transfer to another bowl. Cook remaining zucchini in 1 Tablespoons butter in same manner.
- In a small heavy saucepan heat remaining 3 Tablespoons butter over moderately low heat. Add in flour and cook roux, whisking, 3 minutes. Add in lowfat milk in a stream, whisking, and bring to a boil, whisking. Add in nutmeg and salt and pepper to taste and simmer sauce, whisking, till thickened, 2 minutes.
- Spread a few Tablespoons sauce on bottom of prepared dish. Over sauce in dish layer in this order: 1 lasagne square, half of onions, half of zucchini, a third sauce, and a third Parmesan. Repeat. Top with remaining lasagne square, remaining sauce, and remaining parmesan.
- Bake lasagne in middle of oven 25-30 min, or possibly till golden brown, and let stand 10 minutes. before serving.
- Serves 6-8 as a first course, or possibly side dish.
