Caramelized Onions and Squash Lasagna

Tomatoes and meat are optional ingredients when it comes to making lasagna.

Lasagna's origin may not be immediately known. Italy has staked a claim to the origin as one of their national dishes, while some scholars say that the dish originated with the ancient Greeks. Even the English have made a claim to the dish's origin. In most cases, lasagna is made with a tomato-based sauce, such as a marinara or Bolognese sauce, and made with meat, such as ground beef or veal. Some dishes, however, can be made completely vegetarian, without meat or tomatoes. For a change of pace from ordinary lasagna, make a caramelized onion and squash lasagna. Does this Spark an idea?

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Skillet
1/3 cup unsalted butter
4 large onions
Paper towel
1/2 cup all-purpose flour
3 cups milk
1 1/4 cup grated Parmesan cheese
2 tablespoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
Saucepan
4 yellow squashes
Food processor
1 1/2 cups ricotta cheese
Bowl
2 whole eggs
1/2 cup breadcrumbs
1/8 teaspoon ground nutmeg
Wooden spoon (optional)
Stockpot
2 tablespoons olive oil
9 lasagna noodles
3 cups chopped broccoli
9-by-13-inch glass baking dish

Instructions

- 1
  
  Preheat oven to 375 degrees Fahrenheit. Place a large skillet on the stove and heat over medium-high heat. Add 2 tablespoons of unsalted butter to the skillet.
- 2
  
  Peel 4 large onions and cut them into 1/4-inch slices with a knife. Reduce heat to medium low and add onions. Saute onions, stirring frequently, for about 30 minutes until onions are caramelized. Drain the onions on a paper towel.
- 3
  
  Heat a large saucepan over medium heat. Add 1/4 cup unsalted butter and 1/2 cup all-purpose flour to create a roux. Cook for about two minutes.
- 4
  
  Add 3 cups of milk to the saucepan and bring to a boil. Reduce heat to medium low and cook until the milk sauce has thickened, about 15 minutes. Remove from heat and add 3/4 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon ground nutmeg. Set the pan aside.
- 5
  
  Cut 4 large yellow squashes into 1/2-inch slices. Bring a small saucepan filled with water and 1 teaspoon salt to a boil over high heat. Add the squash and cook for 15 minutes until soft. Drain the squash and add to a food processor. Pulse several times -- at one-second intervals -- until squash is pureed. Add 1 1/2 cups of ricotta cheese and puree until smooth. Add squash mixture to a large bowl.
- 6
  
  Add 2 whole eggs, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon ground nutmeg. Mix well with wooden spoon or your fingers.
- 7
  
  Fill a large stockpot with water, 1 tablespoon salt and 1 tablespoon olive oil. Bring to a boil over high heat. Add 9 lasagna noodles and cook until just tender, about 10 minutes. Drain noodles gently using a colander. Reserve all of the cooking liquid.
- 8
  
  Add the pasta cooking liquid back to the pot and bring to a boil. Add 3 cups chopped broccoli to the water and cook for five minutes. Drain the broccoli and set aside.
- 9
  
  Lightly coat a 9-by-13-inch glass baking dish with olive oil. Add 3 lasagna noodles to the bottom of the dish. Add half of the squash puree, topped by half of the broccoli and half of the onions. Add 1/3 of the cheese sauce. Repeat the layers again. Top with the remaining lasagna noodles and remaining cheese sauce. Sprinkle 1/4 cup Parmesan cheese on top.
- 10
  
  Place lasagna in oven and bake for 45 minutes. Remove from the oven and cool for 10 minutes before serving.