(Serves 6)
Who doesn’t love lasagna? No one I have ever met. I’m always looking for new ways to make our old favorite baked pasta. In this version, I combined the flavors of French onion soup, topped with melted cheese with a lasagna. My husband LOVED it. The onions do take time to caramelize, but your patience is rewarded. The recipe can be made entirely in advance and baked off before serving, so it is great for entertaining or just getting ahead on making dinner. If you aren’t into the extra work of making the rolls, you can simply layer like a traditional lasagna (if doing so, you may need a couple more lasagna noodles depending on the size of your pan). This is a very cheesy and rich dish, serving alongside a salad with a tangy vinaigrette balances the flavors of the meal.
You Will Need:
- 6 lasagna noodles
- 3 onions
- 5 tablespoons butter, divided
- 1 tablespoon of red wine vinegar, balsamic vinegar, wine, or vermouth
- About 1 pound cooked chicken breast, shredded
- 1 cup ricotta cheese
- 1 teaspoon dried thyme, plus more for topping
- About 2 ½ cups Gruyere cheese, divided
- 2 cups milk
- 2 tablespoons flour
- ½ cup grated parmesan cheese
- Kosher salt and black pepper
- Fresh parsley, for serving
Instructions:
- Slice (or chop) the onions.
- Melt the butter in a large skillet over medium heat. Add the onions and a small pinch of salt.
- Once the onions begin to soften, lower the heat to medium low and cook until very brown, stirring occasionally. This process will take about 30-45 minutes.
- When the onions are just shy of the color you like, add the vinegar/wine/vermouth to the pan to deglaze, scraping up any bits stuck to the bottom of the pan.
- Once the liquid has evaporated and the onions have reached a deep brown color. Remove from heat.
- While the onions cook, boil several cups of water in a kettle. Place the noodles in a 9×13 baking dish. Pour boiling water over the top and cover by about an inch. Set aside and let sit for about 15-20 minutes until the noodles are pliable.
- Make the sauce- melt the remaining 2 tablespoons butter in a saucepan over medium-high heat. Add the flour and whisk until it is incorporated and bubbling. Slowly whisk in the milk and bring to a simmer. Reduce the heat and add the parmesan, thyme, and a cup of the Gruyere. Once the cheese is melted and sauce is smooth, taste for seasoning. Add salt and pepper if necessary (the cheese can be salty so don’t season without tasting first).
- Add the caramelized onions, ricotta, ½ cup of the Gruyere, and a small pinch of salt and pepper to the shredded chicken in a mixing bowl. Stir to combine, then add about ½ – ¾ cup of the sauce, a little at a time. The chicken mixture should be slightly moist, but not too wet.
- Place a thin layer of sauce in the bottom of a baking dish, 9×13” or slightly smaller works well.
- Drain the noodles. Put a layer of filling down each noodle, leaving about an inch on the end. Roll up the noodle toward the inch without filling. Place seam side down in the pan. Repeat with the rest of the noodles and filling.
- Pour the remaining sauce over the rolls, sprinkle a little of the remaining Gruyere and a little bit of thyme leaves over the top of each roll.
- Cover with foil and bake in a 350-degree oven for about 30 minutes until the sauce is bubbling and the cheese is melted. Remove the foil and bake for another 5 minutes if you wish to brown the top slightly.
- Let stand for 5 minutes, top with fresh parsley and serve.
To make ahead – This recipe can be made and assembled entirely ahead of time, covered, and refrigerated. When it’s time for dinner, allow the pan to come to room temperature for a few minutes then place pan in the cold oven. Preheat to 350 degrees, then bake as described for 30-40 minutes (once the oven reaches temperature) until the sauce is bubbling and the cheese is melted.
