Ham and Caramelized Onion Lasagne Time: 60 minutes
3 onions
1 tbs olive oil
1 slice baked ham, 8 oz (450gr) or equivalent
fresh mozzarella, 8 oz
3 tbs butter
1/4 cup flour
2 cups milk - 16 oz, (500ml)
9 - 10 sheets 'no-cook' lasagna noodles
1/2 cup grated Parmesan
Thinly slice the onions. Heat oil in large nonstick skillet over medium high heat. Add onions and sauté, stirring, for 1 minute. Cover the pan, reduce heat to medium low and let the onions cook for 10 minutes. Uncover, increase heat to medium and continue to cook until onions are brown and sweet, about 15 minutes. In another medium saucepan heat the butter over low heat. Add flour and stir with a whisk for 1 minute. Add a little (1/4 cup) of the milk and whisk to combine. Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2. When all of the milk is in, bring to a boil (should almost be there), whisking. Then remove from heat. Congratulations! You have just made a béchamel sauce! Cut the ham into strips about 2" (5cm) long by 1/4" (.65cm) wide. Slice the mozzarella as thinly as you can, then cut into strips.
Now you are ready to assemble: in a 10" (25cm) square baking dish, or so...make the following layers
1/4 béchamel sauce
*2 noodles, you may have to break another one up to get good coverage
1/3 onions
1/3 ham
1/3 cheese
* repeat layers 2 more times ending with
2 noodles
1/4 béchamel sauce
Parmesan
Cover and bake 425F (215C) for 20 minutes, or until noodles are done. Test in center with a sharp knife. Uncover and bake 5 minutes longer to brown cheese. Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
