Caramelized Onion Lasagna

From EatingWell: May/June 2008 — Subscribe Now!

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.

READER'S COMMENT:

"I did enjoy the healthy combination. I opted out of the gorganzola and substituted kefolatiri (a Greek cheese) to give it some bite to the white sauce (bechamel wanna-be). I would suggest to drain the spinach or wring it out before...

Comments

Comment	Posted
I did enjoy the healthy combination. I opted out of the gorganzola and substituted kefolatiri (a Greek cheese) to give it some bite to the white sauce (bechamel wanna-be). I would suggest to drain the spinach or wring it out before assembling the lasagna.. The spinach made it a tad bit watery. Other than that, a good dish with alot of prepration. If I made it again, I would allocate more time for the revised corrections.	8 weeks 4 hours ago
Very good! Loved the combination. Made as directed except I used no boil whole wheat noodles. Angela, Sanford, FL	8 weeks 4 days ago
I loved this recipe. It did take a long time to make, but the flavors were excellent and it's hard to find a white lasagna recipe that has so few calories per serving! Lina, Seattle, WA	8 weeks 4 days ago
It is time consuming to make. Relatively low calorie and healthy. I used low fat cottage cheese instead of Ricotta and goat cheese instead of Gorgonzola. I don't know if I will make it again. Karen, Virginia Beach, VA	8 weeks 4 days ago
This was good. Made it exactly as the recipe (gorgonzola). Took lots of time and I especially liked the crunch/texture of the walnuts on top. Probably won't make again though. Barbara, Anchorage, AK	8 weeks 4 days ago