We used regular lasagna noodles instead of whole wheat. We skipped all of the added salt, which was two teaspoons. That's a lot of salt. We used one package of thawed frozen chopped spinach instead of leaf spinach. We used crumbled blue cheese instead of Gorgonzola. Yes, Gorgonzola is a blue cheese. If you're not a fan of blue cheeses, you'll want to use a different cheese in the white sauce. I did remove the gills from the mushrooms, but I think it was probably unnecessary in this recipe since the mushrooms are added to caramelized onion with red wine. It all turns sort of purple anyway. The lasagna holds together very well even though it doesn't have the usual layers of heavy sauce and mozzarella. In using frozen chopped spinach as we did, I pulsed the spinach in the food processor before adding the ricotta. The mixture was just right that way.
Caramelized Onion Lasagna
From EatingWell: May/June 2008
This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor. It's also great with goat cheese instead of Gorgonzola, if you prefer.
22 Reviews for Caramelized Onion Lasagna
I thought this was pretty good, however, I am not really a fan of blue cheese so I should have used goat cheese or mozzarella. But, it still was pretty tasty. My mom, a fan of blue cheese, loved it! So, if you like blue cheese, use it - if you don't maybe sub with a different cheese.
I followed this recipe to the letter, and I know how to cook.
My caramelized onions were superb.
My mushrooms sauteed with red wine were perfect.
I hand-picked the basil, which was fragrant and wonderful.
But when you put spinach and ricotta in a food processor, you get an unappetizing green goo. Putting walnuts on top does not help.
This recipe wasted my time -- and worse -- my cheese.
Me and mine love creative vegetarian dishes, but this is a vegetarian adaptation gone awry.
I thought this lasagna was amazing! I made it with goat cheese instead of gorgonzola as I don't care for blue cheese. I did accidentally use honey goat, but that didn't seem to negatively alter the flavor. I also added 3 cloves of garlic to the white sauce and added a small amount of parmigiano reggiano on top of the second layer of ricotta and another sprinkle on top of the final white sauce layer, maybe 1/4 of a cup total. I don't think it really added anything, so I likely won't use it next time. I used organic whole wheat no boil noodles, and was a little worried since I don't normally like whole wheat noodles, but I didn't even notice them in this recipe! As far as lasagnas go, this one is pretty simple, especially if you make the onions and ricotta mix a day ahead like I did. I assembled the lasagna early in the day and let it sit in the refrigerator for a few hours just to be sure the noodles would absorb enough liquid to cook properly in 30 minutes. Pictures don't do this justice either, the ricotta layer is a beautiful bright green from the spinach and basil, and the onions and mushrooms are a lovely shade of purple. The only thing I'd change is to put the walnuts and chopped basil under the final white sauce layer, because the basil kind of dried out, and the walnuts might be nice if they absorb some of the sauce! If you don't want to buy a bottle of red wine for this, I would think vermouth would work well too, but you won't get the pretty purple color. I used a nice cabernet, and thought it added great flavor.
If you have kids that won't eat their veggies, this is a great way to get spinach into them! While the spinach added great color to the ricotta, I didn't even notice it as far as flavor.
This is a nice lasagna, though the taste was a little too mild. I will probably make it again at some point, but will add garlic and additional spices, including white pepper, dried basil, and oregano.