Lasagna with Spinach and Caramelized Onion

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

Fresh and healthy, we enjoy spinach in all sorts of recipes. This one is Soeren's all-time favorite lasagna, and I was specifically ordered by him to share it with all the other mummies out there. Well, whether you are a mummy or not—I am pretty sure you'll like this.

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Fresh and healthy, we enjoy spinach in all sorts of recipes. This one is Soeren's all-time favorite lasagna, and I was specifically ordered by him to share it with all the other mummies out there. Well, whether you are a mummy or not—I am pretty sure you'll like this.

Taking advantage of the comforting, rich pasta base, this lasagna makes use of simple ingredients, with the caramelized onions bringing out a delicate sweet note. In short, it’s a pure and simple pleasure, a perfect harmony of flavors that will guaranteed smiling faces around the dinner table. Hope you enjoyed one of Soeren’s favorite pasta dishes!

Method:

  1. In a large non-stick skillet, heat a drizzle of olive oil over medium heat. Add garlic and sauté for approx. 30 seconds until fragrant. Add the blanched spinach and cook, stirring often, until tender (approx. 5 minutes).
  1. Transfer spinach to a bowl and stir in the ricotta cheese. Season with salt and pepper, then set aside.
  1. Wipe out the skillet clean and heat another drizzle of olive oil over medium heat. Add the onion slices and cook, stirring often, until the onions become lightly golden and are soft—approx. 15 minutes.
  1. Sprinkle with sugar and continue to cook for another 20 minutes until they are caramelized and amber in color. Splash with the balsamic vinegar, stir and then remove from heat.
  1. Heat about ¾ of the milk in a medium saucepan until steaming. In the meantime stir in the flour with the remaining milk in a small bowl and whisk smooth. Whisk the flour mixture into the hot milk. Continue whisking until the sauce begins to simmer and thicken. Keep whisking to cook the flour, approx. 1 minute.
  1. Add 125g Parmesan cheese and stir until the sauce is smooth and creamy. Season to taste.  
  1. Preheat oven to 200ºC (392ºF). Lightly oil a 33 x 23 cm rectangular baking dish.
  1. Begin assembling the lasagna by first coating the base of the baking dish with a ladle full of cheese sauce, then line the bottom with a single layer of lasagna sheets. Spread half the spinach over the pasta. Add another layer of pasta sheets, then arrange the caramelized onions on top and sprinkle with salt and pepper. Spread another layer of cheese sauce over the onion layer and top with with pasta sheets. Spread the remaining spinach and finish off with a final layer of pasta and sauce. Sprinkle some more grated Parmesan over the top.
  1. Brush a sheet of aluminum foil with some oil and tightly cover the baking dish. Bake lasagna for 30 minutes, then uncover and bake for another 15 minutes (or more depending on your oven). The top should be lightly browned and bubbling.
  1. Let lasagna stand for 10 minutes before tucking in.
Peter M
A simple, graceful lasagna...you can see the colour contrast. I've made spinach pasta for lasagna so I have a hint of what this tastes like.
MAY 26, 2010 3:14:00 AM GMT+02:00
nina
Being a vegetarian always looks easier when I come to this site....beautiful!
MAY 27, 2010 9:28:00 AM GMT+02:00
Patricia Scarpin
Meeta, what a beautiful lasagna! I love it that you used spinach - it's so healthy! Is there an extra seat on the table? I'd love to come for dinner. :)
MAY 27, 2010 3:49:00 PM GMT+02:00
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