The onions in Ireland are particularly strong. Vicious really. They don’t just make you cry, they make you weep. I get a good cry and then sweat them with butter– caramelizing them into submission. Caramelized onions make everything better. So does a good cry. It’s a win win.
Today though, the alarm repairman rang the doorbell mid weeping session. Awkward.
Tonight I’m making a garlic free squash and sage lasagna. The recipe doesn’t call for caramelized onions but I think it should. It’s the perfect rich taste to compliment the other flavors. Also I added spinach because it was about to go off in the fridge :}
It’s good. Really, really good.
To Caramelize onions: Get a good hunk of butter [at least a couple tablespoons] and thinly chop the onions. Let them simmer on a low heat for at least 20 minutes stirring occasionally. Your house will smell divine and your dinners taste instantly gourmet.
- 4 cups chopped onions
- 1 tablespoon olive oil
- 6 cups chopped portabellos or other mushrooms
- 1/4 cup chopped fresh sage leaves
- 1 teaspoon salt
- 1 cup marsala, vegetable stock or a combination
- 2 eggs, lightly beaten
- 3 1/2 cups canned pumpkin (29-ounce can)*
- 3 cups ricotta cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 3/4 pound uncooked lasagna noodles
- 1 1/2 cups crumbled ricotta salata
- 1/2 cup grated pecorino romano cheese
- Or use puréed cooked or frozen butternut squash. Two butternut squash will yield about 3 1/2 cups puréed squash.
- In a large pot, sauté the onions in the oil for 5 minutes.
- Add the mushrooms and sauté for another 5 minutes, until the mushrooms are somewhat wilted.
- Add the sage, ½ teaspoon of the salt, and the Marsala or stock and simmer on low heat for 5 minutes. Set aside.
- In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg, and the remaining ½ teaspoon of salt. Set aside.
- Preheat the oven to 375°. Lightly oil a 9 x 13-inch baking dish.
- Dip out about ½ cup of the liquid from the sautéed mushrooms and pour it into the prepared baking dish.
- Cover the bottom with a layer of lasagna noodles arranged close together.
- Evenly spread on half of the pumpkin mixture.
- Spoon on about a third of the sautéed mushrooms and sprinkle with ½ cup of ricotta salata.
- Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sautéed mushrooms, and ½ cup of ricotta salata.
- Finish with a layer of noodles thoroughly moistened by the last third of the sautéed mushrooms.
- Evenly sprinkle on ½ cup of ricotta salata and top with the grated Pecorino.
- Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned.
- Remove from the oven and let stand for about 10 minutes before serving.