Caramelised Onion & Mushroom Lasagne

A community recipe by StoupaTart

Not tested or verified by Nigella.com

Introduction

A WeightWatchers recipe that has become a favourite, even when I'm not dieting. According to WW, this makes 6 servings at 4 points each. In my world it makes 4 delicious portions at 6 points each. Add lots of no-points vegetables for a complete, satisfying meal.

Ingredients

Serves: 4-6

Metric Cups

1 tablespoon olive oil
2 large onions (finely sliced)
1 clove garlic (crushed)
1 sprig fresh rosemary (chopped)
100 millilitres water
2 teaspoons baby asparagus
2 teaspoons dark brown muscovado sugar
5 sprays low fat spray
250 grams mushrooms (sliced)
1 tablespoon butter
3 tablespoons plain flour
600 millilitres skimmed milk
135 grams lasagne sheets
40 grams grated Parmesan
nutmeg (optional)
salt
pepper

1 tablespoon olive oil
2 large onions (finely sliced)
1 clove garlic (crushed)
1 sprig fresh rosemary (chopped)
3½ fluid ounces water
2 teaspoons baby asparagus
2 teaspoons dark brown sugar
5 sprays low fat spray
9 ounces mushrooms (sliced)
1 tablespoon butter
3 tablespoons all-purpose flour
21 fluid ounces skimmed milk
5 ounces lasagne sheets
1 ounce grated Parmesan
nutmeg (optional)
salt
pepper

Method

Caramelised Onion & Mushroom Lasagne is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat olive oil to high, add onions and cook for 6-8 minutes or until golden. Add garlic & rosemary and cook another minute.

Stir in water, vinegar and sugar and cook until water evaporates. Season well and set aside.

Wipe your pan & coat with low-fat spray. (I just use a dry cast-iron, non-stick pan.) Cook mushrooms until brown and add to onions.

Preheat oven to 180 c.

Put butter, milk & flour in a non-stick saucepan. Heat and stir with a whisk until the sauce boils and thickens. Add half the cheese, season & add nutmeg if liked.