INGREDIENTS

INSTRUCTIONS

C
(Gourmet-February 94)  In a large heavy skillet cook onions with dried
thyme and salt and  pepper to taste in 2 T butter, covered, over
moderately low heat,  stirring occasionally, 30 min or until very
tender and pale golden.  Cook, uncovered, stirring, 15 min and add
wine. Simmer mixture until  most of wine is evaporated. Transfer to a
bowl.  Preheat oven to 375 and butter an 8" square baking dish.  In the
cleaned skillet cook half of zucchini slices in one layer in 1  T
butter over moderate heat until tender, ~2 min on each side, and
transfer to another bowl. Cook remaining zucchini in 1 T butter in
same manner.  In a small heavy saucepan melt remaining 3 T butter over
moderately  low heat. Add flour and cook roux, whisking, 3 min. Add
milk in a  stream, whisking, and bring to a boil, whisking. Add nutmeg
and salt  and pepper to taste and simmer sauce, whisking, until
thickened, ~2  min.  Spread a few T sauce on bottom of prepared dish.
Over sauce in dish  layer in this order: 1 lasagne square, half of
onions, half of  zucchini, a third sauce, and a third Parmesan. Repeat.
Top with  remaining lasagne square, remaining sauce, and remaining
parmesan.  Bake lasagne in middle of oven 25-30 minutes, or until
golden, and let  stand 10 min. before serving.  Serves 6-8 as a first
course, or side dish.  Posted to rec.food.recipes by bwohlenb@crl.com
(Bradley  E.  Wohlenberg) on 1995y, .

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