Caramelized-Onion Lasagna with Gorgonzola Sauce

Ingredients

• 0.3 teaspoon pepper black
• 3 tablespoons butter divided
• 12  lasagna noodles cooked
• 0.5 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry white
• 24 ounce evaporated milk fat-free canned
• 2 tablespoons flour all-purpose
• 5 ounces gorgonzola blue crumbled
• 0.1 teaspoon ground nutmeg 
• 2 pounds onion thinly sliced
• 1 ounce parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 1.5 pounds zucchini cut lengthwise into 1/4-inch-thick slices

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 37
2. Melt 2 teaspoons butter in a large nonstick skillet over medium heat.
3. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.
4. Add the wine; cook 2 minutes or until wine evaporates. Spoon into a bowl; cool.
5. Melt 1 teaspoon butter in pan over medium-high heat.
6. Add half of the zucchini; cook 2 minutes or until crisp-tender.
7. Remove from pan.
8. Add remaining zucchini; cook 2 minutes or until crisp-tender. Set aside.
9. Melt 2 tablespoons butter in a medium saucepan over medium heat.
10. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring with a whisk. Cook 5 minutes or until thick, stirring constantly.
11. Remove from heat.
12. Add Gorgonzola and nutmeg; stir until cheese melts.
13. Spread 1/4 cup cheese sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over cheese sauce; top with half of onion mixture, half of zucchini, and 1 cup cheese sauce. Repeat layers, ending with noodles.
14. Spread the remaining cheese sauce over noodles.
15. Sprinkle with Parmesan. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 15 minutes.
16. Let stand 5 minutes.