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Caramelized Onion Lasagna With Pancetta Recipe

June 13th, 2013 by alice  Tags: , , | Print This Post Print This Post


  1. 8ouncespancetta or quality regularbacon, minced
  2. 15dry lasagna noodles
  3. 1tablespoonolive oil
  4. 12ouncesfresh mozzarella cheese, thinly sliced
  5. fresh thyme or parsley sprigs, for garnish

  7. 1/4cupunsalted butter
  8. 1/4cupolive oil
  9. 5lbssweet onions, halved and thinly sliced
  10. 1tablespoonsugar
  11. 2teaspoons choppedfresh thyme

  13. 1/4cupunsalted butter
  14. 2shallots, minced
  15. 1/4cupflour
  16. 2cupswhole milk
  17. 1cupwhipping cream
  18. salt
  19. freshly groundwhite pepper


  1. For the caramelized onions, heat the butter and olive oil in a large Dutch oven or heavy bottomed skillet over medium high heat.
  2. Add the onions, (the pan will be quite full at first), cover the pan with a lid (or with fil if the pan is too crowded), and cook, stirring occasionally, until the onions are completely limp, 10 to 15 minutes.
  3. REduce the heat to medium, remove the lid, add the sugar and cook uncovered, stirring often, until the onions are golden brown and sweet, 45 to 55 minuters.
  4. Do not let them burn; reduce the heat to medium low if the onions are browning too fast.
  5. About 2 minutes before removing the onions from the heat, stir in the thyme.
  6. Transfer the onions to a bowl, let cook and use immediately, or cover and refrigerate for up to 10 days or freeze for up to 2 months.
  7. For the bechamel, melt the butter in a medium saucepan over medium-low heat.
  8. Add the shallots and saute until soft, about 5 minutes.
  9. Add the flour and cook, stirring frequently for 3 minutes, (do not let brown).
  10. Increase the heat to medium and slowly whisk in the milk and cream.
  11. REduce the heat to medium low and simmer, whisking frequently, until the sauce thickens, 8 to 10 minutes.
  12. REmove from heat and season to taste with salt and white pepper.
  13. Use immediately, or let cool, cover and refrigerate for up to 1 day.
  14. If using the next day, warm the sauce over low heat before continuing.
  15. Saute the pancetta iin a medium skillet over medium heat until just cooked, 3 to 5 minutes, stirring often.
  16. Drain onto paper towels and set aside.
  17. Cook the lasagna noodles in boiling water to which you have added the olive oil and some salt, about 12 minutes, or according to package instructions.
  18. Drain well, rinse under cool water and drain again.
  19. Preheat oven to 350*F.
  20. Brush a 9 by 13 inch baking dish with olive oil.
  21. Spread 1/2 cup of the bechamel sauce in the bottom of dish.
  22. Cover with 3 noodles, touching but not overlapping.
  23. Spread the noodles with another 1/2 cup of the bechamel, then top with 1/4 each of the onions, pancetta, mozzarella cheese and top with another layer of noodles.
  24. Repeat this layering 3 more times.
  25. Top with remaining bechamel sauce.
  26. Cover the baking dish tightly with foil and bake for 30 minutes.
  27. Remove the foil and bake until the top is just beginning to brown, about 10 minutes more.
  28. If the top is not browning, turn on the broiler and cook under the broiler until the top begins to brown, about 5 minutes.
  29. To serve let the sasagna sit in the pan for 10 to 15 minutes, then cut into servings and arrange the lasagna on individual plates, garnishing each serving with a thyme or a parsley sprig.

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