Ingredients
Roasted Portabella mushrooms:
4-5 portabellas cut into 1/2 strips
2TB olive oil
2TB fresh lemon juice
coarse salt, fresh pepper, crushed garlic, thyme and rosemary
1 large eggplant cut into 1/3 inch strips, lengthwise
caramelized onions:
1 large Vidalia or Spanish onion sliced thin
1/3 c olive oil
1 c walnut pieces, toasted
12 oz jar roasted red peppers, drained
6 purchased lasagna noodles,
cooked to package directions, al dente
gorgonzola sauce:
3TB butter
3TB flour
2 cups whole milk or half and half
1/2 small onion
1 cup crumbled gorgonzola
1/4c heavy cream
Preparation
preheat oven to 400
Roasted Mushrooms - toss sliced mushrooms in bowl with olive oil, lemon juice, salt, garlic herbs. Put on roasting pan reserving sauce. Roast in oven for 15 minutes until brown and tender. Toss eggplant strips in remaining sauce and roast in oven for 25-30 minutes until tender. Reduce oven to 350.
Caramelized onion Heat oil in 12 inch skillet, add onion slices and sauté over low heat for 30-40 minutes until brown, tender and caramelized. Set aside.
Prepare gorgonzola sauce: Cook onion in butter until translucent in small saucepan. Add flour creating a roux. Meanwhile, in scald milk in another small saucepan, add some pepper. Pour hot milk into roux in 3 parts, whisk, blend and simmer 10-15 min. Add cheese and melt. Add cream and stir until blended. Set aside
Assemble lasagna:
Place layer of lasagna noodles in bottom of 13 X 9 Pyrex dish. Add layer of gorgonzola sauce then caramelized onions. Add layer of roasted eggplant, layer of sauce then layer of roasted red peppers, then layer of walnuts. Repeat with layer of noodles, sauce, and caramelized onions, repeat with payer of eggplant, red peppers and walnuts. Place roasted portabellas as top layer, and spread on any remaining gorgonzola sauce.
Bake in 350 oven for 30-40 minutes, covering with foil if mushrooms brown quickly.
