Caramelized Onion Lasagna With Pancetta

Recipe by MarieRynr
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READY IN: 1hr 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the caramelized onions, heat the butter and olive oil in a large Dutch oven or heavy bottomed skillet over medium high heat.
  • Add the onions, (the pan will be quite full at first), cover the pan with a lid (or with fil if the pan is too crowded), and cook, stirring occasionally, until the onions are completely limp, 10 to 15 minutes.
  • REduce the heat to medium, remove the lid, add the sugar and cook uncovered, stirring often, until the onions are golden brown and sweet, 45 to 55 minuters.
  • Do not let them burn; reduce the heat to medium low if the onions are browning too fast.
  • About 2 minutes before removing the onions from the heat, stir in the thyme.
  • Transfer the onions to a bowl, let cook and use immediately, or cover and refrigerate for up to 10 days or freeze for up to 2 months.
  • For the bechamel, melt the butter in a medium saucepan over medium-low heat.
  • Add the shallots and saute until soft, about 5 minutes.
  • Add the flour and cook, stirring frequently for 3 minutes, (do not let brown).
  • Increase the heat to medium and slowly whisk in the milk and cream.
  • REduce the heat to medium low and simmer, whisking frequently, until the sauce thickens, 8 to 10 minutes.
  • REmove from heat and season to taste with salt and white pepper.
  • Use immediately, or let cool, cover and refrigerate for up to 1 day.
  • If using the next day, warm the sauce over low heat before continuing.
  • Saute the pancetta iin a medium skillet over medium heat until just cooked, 3 to 5 minutes, stirring often.
  • Drain onto paper towels and set aside.
  • Cook the lasagna noodles in boiling water to which you have added the olive oil and some salt, about 12 minutes, or according to package instructions.
  • Drain well, rinse under cool water and drain again.
  • Preheat oven to 350*F.
  • Brush a 9 by 13 inch baking dish with olive oil.
  • Spread 1/2 cup of the bechamel sauce in the bottom of dish.
  • Cover with 3 noodles, touching but not overlapping.
  • Spread the noodles with another 1/2 cup of the bechamel, then top with 1/4 each of the onions, pancetta, mozzarella cheese and top with another layer of noodles.
  • Repeat this layering 3 more times.
  • Top with remaining bechamel sauce.
  • Cover the baking dish tightly with foil and bake for 30 minutes.
  • Remove the foil and bake until the top is just beginning to brown, about 10 minutes more.
  • If the top is not browning, turn on the broiler and cook under the broiler until the top begins to brown, about 5 minutes.
  • To serve let the sasagna sit in the pan for 10 to 15 minutes, then cut into servings and arrange the lasagna on individual plates, garnishing each serving with a thyme or a parsley sprig.
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