Review: Caramelized Onion Lasagan with Gorgonzola Sauce

[lindrusso]

Oy Vey - that, of course, should read lasagna!!!

Okay, I was very nervous about making this. I really don't like blue cheese - which is what I had in the fridge, not gorgonzola. However, I'm trying to expand my horizons and my husband loves it. As the sauce was cooking, all I could think was "What did I get myself into?", because the blue cheese tasted so strong.

Anyway, I really liked it! The blue cheese mellows very nicely when baked. It is a fairly colorless lasagna, but I paired it with a swiss chard and roasted red pepper sauté which turned out to be a very nice side dish for this - added lots of color.

Forgot to add that this is from the April issue.

[This message has been edited by lindrusso (edited 03-30-2001).]

[This message has been edited by lindrusso (edited 03-30-2001).]

[This message has been edited by lindrusso (edited 03-30-2001).]

[chefbec]

Thanks for letting us know. I, too, don't care for blue type cheeses and my husband loves them, so I will definitely try this once I get my April issue. Still waiting!

[beckygrube]

Just thought I'd second the positive review - I made the recipe with gorgonzola, and added extra zucchini and a bonus layer of spinach in the middle. I'd agree that it wasn't terribly colorful, but it was *extremely* yummy. Definitely a keeper for me!

[lindrusso]

beckygrube - good idea with the spinach. I was feeling it could use another veggie. Spinach would do very well here.

[JJ40]

I'm planning on making this lasagna this weekend, and would like to add some spinach. I'm terrible at "playing" with recipes, though, and need some help!
Would you cook the spinach first? And where in the lasagna would you put it?

Thanks,
Julie http://www.cookinglight.com/bbs/smile.gif

[valchemist]

Putting this to the top for JJ40 because I want to know too...I'm not one of those experienced and/or creative cooks.

[emilycat]

I made this tonight for dinner and think it's amazing! One of my favorite lasagnas I've ever made. Then again, I am a huge fan of all blue cheeses in all forms http://www.cookinglight.com/bbs/smile.gif

Julie and Valerie,

I added beet greens to mine, and all I did was wilt them in a saucepan and then top the zucchini with them on each layer. Nothing complicated at all. And it was so good!

[valchemist]

thanks emily! I love all kinds of blue cheese too. This is definitely one I will try.

[beckygrube]

Ok - here's what I did with the spinach. I used frozen, and did cook and strain it first.

Turns out, with my 13x9 pan, the 12 lasagna noodles recommended in the recipe make 4 layers, not three, so I just made an extra layer in the middle with the spinach - so one each on the bottom and the top exactly as written in the recipe with sauce, onions, zucchini, etc, and in the middle, I replaced the zucchini with spinach -just kind of distributing it evenly - one normal package was the amount I used in the one layer. In my opinion, pretty much any vegetable would have worked nicely... broccoli, thin-sliced carrots, you name it. I froze the leftovers, and am still enjoying them!

Hope this helps...

-B

[valchemist]

it does. thanks!

[JJ40]

Thanks beckygrube and emilycat...I'm going to make this tonight--can't wait! I'll let you know how it turns out.

Julie http://www.cookinglight.com/bbs/smile.gif

[valchemist]

Well, I had high hopes for this one, but I was a bit disappointed.

We had the lasagna a few nights ago. I prepared it the night before so it was nice that I could just pop it in the oven the next day. The other good thing about preparing it the night before was that I was actually able to use regular lasagna noodles - uncooked - in the dish and they came out just fine. I had read here that some people do this on a regular basis with no problem. I think some people even do it without letting the dish sit overnight. I did use a couple of the no boil noodles on top because there was less sauce there and I wanted to be sure they would get soft.

I liked the lasagna but my husband thought it was a bit too sweet (due to the carmelized onions). It may also have been the wine though. maybe I used a sweeter wine than I should have? (I used Sutter Home Chardonnay.) I thought it actually tasted very good though. Then again, I like a bit of sweetness in a main dish but my husband generally doesn't. My husband also said that he couldn't really taste the gorgonzola that much. Surprising because I used 9 ounces instead of the 5 ounces that the recipe called for. I think it was because it was melted into the sauce and he is used to having it in chunks. I could taste it but it wasn't as pronounced as I would have liked.

Overall I liked the meal a lot but I don't think I will make it again because it was a lot of work and because generally I won't make something again unless it is "excellent" (because there are so many other recipes I want to try that I don't want to spend time repeating ones I have already made). I would also make something again though if it is "really good" and easy.

editing here...

oh yeah. I did add the bonus layer of spinach (one 10 ounce box thawed, but not cooked). That was a good idea. In fact I think I should have used two 10 oz packages instead of one.



[This message has been edited by valchemist (edited 04-28-2001).]

[maizeyoats]

I am sooo LUCKY. Valerie (Valchemist) brought me the rest of this lasagne and I thought it was excellent. Now I am hoping to get ambitious enough to make one myself.
I highly recommend it (especially if you can find someone else to make it for you).

[valchemist]

Hey mom (maizeyoates), read my chocolate eclair thread. looks like more leftovers coming your way (if the freezing thing works). glad you liked the lasagne! - val

[Jeanne G]

This recipe looks great! What issue or could someone post it? I searched CL and didn't see it.
TIA!
Jeanne

[valchemist]

* Exported from MasterCook *

Caramelized-Onion Lasagna With Gorgonzola Sauce

Recipe By :Cooking Light Magazine. April 2001. Page: 178.
Serving Size : 8 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter, divided
8 cups thinly sliced onion (about 2 pounds)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine
1 1/2 pounds zucchini, cut lengthwise into
1/4-inch-thick slices
2 tablespoons all-purpose flour
2 cans (12 ounces, each) evaporated fat-free milk
1 1/4 cups (5 ounces) crumbled Gorgonzola or other
blue cheese
1/8 teaspoon ground nutmeg
Cooking spray
12 cooked lasagna noodles
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions.
Cutting the zucchini lengthwise into 1/4-inch-thick slices makes it easier to layer on top of the noodles. Slow-cooking the onion brings out its natural sweetness and provides a complementary flavor to sharp Gorgonzola cheese.

1. Preheat oven to 375 degrees.

2. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally. Add the wine; cook 2 minutes or until wine evaporates. Spoon into a bowl; cool.

3. Melt 1 teaspoon butter in pan over medium-high heat. Add half of the zucchini; cook 2 minutes or until crisp-tender. Remove from pan. Add remaining zucchini; cook 2 minutes or until crisp-tender. Set aside.

4. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Add Gorgonzola and nutmeg; stir until cheese melts.

5. Spread 1/4 cup cheese sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over cheese sauce; top with half of onion mixture, half of zucchini, and 1 cup cheese sauce. Repeat layers, ending with noodles. Spread the remaining cheese sauce over noodles. Sprinkle with Parmesan. Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes. Yield: 8 servings.

[Chocolate Rose]

You guys are making this sound so good and I was so excited about giving it a try until I pointed it and found out it is 15 weight watcher points per serving! Yikes!! :(

Does anyone see any way at all to lighten this up any more?? I'm thinking I could get rid of the butter in the carmelized onions by doing them in the crockpot. I could do the zucchini with olive oil spray. But, I'm not sure what else I could do.

[Jeanne G]

Valerie,
THANK YOU!!!! It looks delicious. I will make it later this week.
Jeanne :)