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Caramelised Onion & Mushroom Lasagne

A community recipe by

Not tested or verified by Nigella.com

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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.

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 ounce 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 ounce 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.
  • Spread a thin layer of sauce on the bottom of your lasagne dish. Put 3 sheets of lasagne on top, cover with a little of the sauce and half the onion & mushroom mix. Put 3 more sheets of lasagne on this, then sauce then the rest of the onion & mushrooms. Top with last 3 sheets of lasagne, remaining sauce and sprinkle with cheese.
  • Bake for 30-35 minutes until golden brown.
  • 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.
  • Spread a thin layer of sauce on the bottom of your lasagne dish. Put 3 sheets of lasagne on top, cover with a little of the sauce and half the onion & mushroom mix. Put 3 more sheets of lasagne on this, then sauce then the rest of the onion & mushrooms. Top with last 3 sheets of lasagne, remaining sauce and sprinkle with cheese.
  • Bake for 30-35 minutes until golden brown.
  • Tell us what you think