WW Caramelized Onion and Mushroom Cocoa-Cola Lasagna - 6 pts xp

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WW Caramelized Onion and Mushroom Cocoa-Cola Lasagna - 6 pts

3/4 pound dry lasagna noodles

1 Tbsp olive oil

2 large spanish onion, peeled, cut in half and sliced into 1/4-inch-

thick slices

1 Tbsp rosemary, fresh, chopped

1/2 cup water

1/4 cup Coca-Cola Diet Coke, or other brand

1 sprays cooking spray

6 medium portobello mushroom(s), stems removed, caps cut in half and

sliced into 1/4-inch-thick slices

1/2 pound cremini mushrooms, stems removed, caps sliced into 1/4-inch-

thick slices

1/2 tsp table salt

2 Tbsp olive oil

1 Tbsp butter

3 Tbsp all-purpose flour

3 cup fat-free skim milk

3 medium garlic clove(s), chopped

1/2 tsp freshly grated nutmeg

1/4 cup grated Parmesan cheese, fresh, divided (Parmigiano Reggianno

recommended)

 

 

 

 

 

 

 

Place a large pot of water over high heat; bring to a boil. Add

noodles; boil for 10 minutes, stirring to prevent sticking. Drain

noodles and briefly rinse under cool water to prevent sticking; set

aside.

 

 

Place a very large nonstick skillet over medium-high heat. Add 1

tablespoon of oil and onions; cook, without stirring for 3 minutes,

and then continue to cook, stirring occasionally, for another 7

minutes. Add rosemary and water; scrape up any food from bottom of pan

using a wooden spoon. Cook until water evaporates, about 2 to 3

minutes. Add soda and cook until onions are nicely browned and soft,

about 3 to 4 minutes; remove to a large bowl and set aside.

 

 

Coat same skillet with cooking spray; place over medium-high heat. Add

mushrooms and cook, without stirring, until they start to brown, about

2 to 3 minutes; sprinkle with salt and stir. Continue to cook

mushrooms, stirring occasionally, until liquid evaporates and

mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If

mushrooms are too cramped in skillet, either use 2 skillets or cook

them in 2 batches.)

 

 

Preheat oven to 350ºF.

 

 

To make sauce, place same skillet over medium heat. Add remaining 2

tablespoons of oil and butter; allow butter to melt. Add flour,

stirring constantly with a wooden spoon, until combined, about 1

minute. Add milk, a little at a time, stirring to prevent lumps; bring

to a boil. Stir in garlic and cook, stirring continuously, until

thick, about 3 to 4 minutes. Add nutmeg and 2 tablespoons of cheese;

stir to combine and set aside.

 

 

To assemble lasagna, spread 1/3 cup of sauce over bottom of a 9- X 11-

inch lasagna pan or baking dish. Place 3 noodles over sauce in a

single layer; spread with 1/3 cup of sauce and about 1 1/2 cups of

onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more

noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-

mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles;

spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom

mixture. Top with 1/4 cup of sauce and then top with the remaining 2

tablespoons of cheese.

 

 

Bake for 20 minutes; change oven temperature to broil. Broil until top

of lasagna is crispy, about 2 to 3 minutes. Remove from oven and let

rest for 10 to15 minutes before slicing into eight pieces. Yields 1

piece per serving.

 

POINTS® value | 6

Servings | 8

Preparation Time | 28 min

Cooking Time | 65 min

Level of Difficulty | Moderate

 

Source: Weight Watchers Newsletter Online

Formatted by Chupa Babi in MC: 10.16.06

 

main meals | Nothing satisfies like a piping hot lasagna. Our version

is stuffed with sweet,sautéed onions and mushrooms and then smothered

with a creamy white sauce.

 

Although this recipe is a bit labor intense, the end result is well-

worth it. Double the recipe, tightly wrap one lasagna in aluminum foil

and freeze it for another night. To defrost, remove lasagna from

freezer and place it in the refrigerator the night before you want to

serve it. Bake, covered, in a preheated 350ºF oven until heated

through, about 20 to 25 minutes.

 

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