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Caramalized Onion Mushroom Lasagna Recipe

Looking for an easy Caramalized Onion Mushroom Lasagna recipe? Learn how to make Caramalized Onion Mushroom Lasagna using healthy ingredients.


Submitted by jolopez

Makes 8 servings



adopted from weight watchers (5 points)

Recipe Ingredients for Caramalized Onion Mushroom Lasagna

3/4 pound dry lasagna noodles
1/2 tbsp olive oil
2 large spanish onion
1 tbsp rosemary
1/2 cup water
1/4 cup Diet Coke
4 cups portabella mushrooms
1/2 pound cremini mushrooms
1/2 tsp table salt
1 tbsp olive oil
1 tbsp light butter
3 tbsp all-purpose flour
3 cup fat-free skim milk
3 garlic cloves
1/2 tsp grated nutmeg
1/4 cup grated Parmesan cheese

Recipe Directions for Caramalized Onion Mushroom Lasagna

  1. cut onions and mushrooms into 1/4 slices

  2. Place a large pot of water over high heat; bring to a boil. Add noodles; boil for 10 minutes, stirring to prevent sticking. Drain noodles and briefly rinse under cool water to prevent sticking; set aside.

  3. Place a very large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and onions; cook, without stirring for 3 minutes, and then continue to cook, stirring occasionally, for another 7 minutes. Add rosemary and water; scrape up any food from bottom of pan using a wooden spoon. Cook until water evaporates, about 2 to 3 minutes. Add soda and cook until onions are nicely browned and soft, about 3 to 4 minutes; remove to a large bowl and set aside.

  4. Coat same skillet with cooking spray; place over medium-high heat. Add mushrooms and cook, without stirring, until they start to brown, about 2 to 3 minutes; sprinkle with salt and stir. Continue to cook mushrooms, stirring occasionally, until liquid evaporates and mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If mushrooms are too cramped in skillet, either use 2 skillets or cook them in 2 batches.)

  5. Preheat oven to 350F.

  6. To make sauce, place same skillet over medium heat. Add remaining 2 tablespoons of oil and butter; allow butter to melt. Add flour, stirring constantly with a wooden spoon, until combined, about 1 minute. Add milk, a little at a time, stirring to prevent lumps; bring to a boil. Stir in garlic and cook, stirring continuously, until thick, about 3 to 4 minutes. Add nutmeg and 2 tablespoons of cheese; stir to combine and set aside.

  7. To assemble lasagna, spread 1/3 cup of sauce over bottom of a 9- X 11-inch lasagna pan or baking dish. Place 3 noodles over sauce in a single layer; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then top with the remaining 2 tablespoons of cheese.

  8. Bake for 20 minutes; change oven temperature to broil. Broil until top of lasagna is crispy, about 2 to 3 minutes.

  9. Remove from oven and let rest for 10 to15 minutes before slicing into eight pieces.

  10. Yields 1 piece per serving.

Categories

Main Dish, Italian

Nutrition Facts
Serving Size 279.7g
Amount Per Serving
Calories
245
Calories from Fat
46
% Daily Value*
Total Fat
5.1g
8%
Saturated Fat
1.4g
7%
Trans Fat
0.0g
Cholesterol
19mg
6%
Sodium
263mg
11%
Potassium
407mg
12%
Total Carbohydrates
38.3g
13%
Dietary Fiber
1.7g
7%
Sugars
7.8g
Protein
12.1g
Vitamin A 5% Vitamin C 7%
Calcium 17% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
   
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