Onion, Parsley, and Fontina Lasagna Recipe

Name: Onion, Parsley, and Fontina Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 6 tablespoons all-purpose flour; 2 1/2 cups milk; 2 cups fresh flat-leafed parsley leaves, washed well, spun dry, and chopped fine; 1/4 teaspoon turmeric; 1/4 cup vegetable oil; 4 pounds onions (about 8 large), halved lengthwise and cut lengthwise into 1/4-inch-thick slices; twelve 7- by 3 1/2-inch sheets dry no-boil lasagna pasta; 3/4 cup grated Fontina cheese (preferably Italian, about 3 ounces); 3/4 cup freshly grated Parmesan (about 3 ounces)

Servings: persons

1
In a large saucepan melt butter over moderately low heat and whisk in flour until smooth.
2
Cook roux, whisking, 3 minutes.
3
Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick.
4
Sauce may be prepared up to this point 3 days ahead and chilled, its surface covered with plastic wrap.
5
Stir parsley and turmeric into sauce until combined well.
6
In a very large heavy kettle heat oil over moderately high heat until hot but not smoking and saute onions, stirring, until they begin to turn golden.
7
Reduce heat to moderate and cook onions, stirring occasionally, 30 minutes, or until most of liquid from onions is evaporated.
8
Stir in sauce.
9
Preheat oven to 375F.
10
Pour 1 cup sauce into a flameproof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagna sheets, making sure they do not touch each other.
11
Spread about 1 cup sauce over pasta and sprinkle with about 3 tablespoons each of Fontina and Parmesan.
12
Make 3 more layers in same manner, beginning and ending with pasta and making sure pasta is completely covered with sauce.
13
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.
14
Remove foil and bake lasagna 10 minutes more, or until top is bubbling.
15
(If desired, broil lasagna about 4 inches from heat 1 minute to brown top).
16
Let lasagna stand 5 minutes before serving.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 6 tablespoons all-purpose flour, 2 1/2 cups milk, 2 cups fresh flat-leafed parsley leaves, washed well, spun dry, and chopped fine, and more.

Yes, Onion, Parsley, and Fontina Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Onion, Parsley, and Fontina Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions