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Caramelized Onion and Mushroom Lasagna


This richly flavored lasagna is so hearty and satisfying that no one will miss the meat.

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  • 2 Tbs each butter and vegetable oil
  • 2 large onions, peeled and thinly sliced
  • 1 clove garlic, minced
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. each salt and frshly ground pepper
  • 2 Tbsp. granulated sugar
  • 1/4 cup sherry
  • 1 tsp. Worcestershire sauce
  • 3 cups mixed mushrooms
  • 3 cups pasta sauce
  • 12 precooked lasagna noodles
  • 1 cup grated parmesan cheese
  • 1 1/4 cups shredded Swiss cheese


Servings 8


Step 1


In a skillet set over medium heat, melt 1/2 the butter with half the oil.

Add onions, garlic, thyme, salt and pepper

cook stirring often for 10 minutes or until onions are translucent.

Increease heat to med-high, stirring often for 5 minutes or until the onions are beginning to brown

Sprinkle in sugar and continue to cook, stirring often, until very brown but not scorched

Add sherry and Worcestershire sauce

Stir to scrape any cooked-on bits

Remove from pan

Add remaining butter and oil to pan and increase heat to med-high

Add the mushrooms and sauté for 2 minutes or until browned.

Add the onions and toss to combine

Spread approximatelt 1/2 cup of sauce in the bottom of a 3L lasagna pan.

Top with noodles

Spoon 1/4 of the remaing sauce over and 1/3 of the onion mushroom mixture

Repeat twice and top with noodles

Pour remaining sauce evenly over top

Sprinkle with cheese

Cover with foiland bake for 45-50 minutes

Remove foil and broil for 2-3 minutes or until golden brown

Let stand for 10 minutes before slicing

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