Caramelized Onion and Mushroom Lasagna Recipe

Preheat oven to 350F (180C). In a skillet set over medium heat, melt half the butter with half the oil. Add onions, garlic, thyme, salt and pepper. Cook, stirring often, for 10 minutes or until onions are translucent. Increase heat to medium-high and cook, stirring often, for 5 minutes or until onions are just 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 up any cooked-on bits. Remove from pan. Add remaining butter and oil to pan and increase heat to medium-high. Add the mushrooms and sauté for 2 minutes or until browned. Add to onions and toss to combine.

Spread approximately 1/2 cup (125 mL) of sauce in the bottom of a (3L) lasagna pan. Top with 3 noodles. Spoon one quarter of the remaining sauce over and sprinkle with one third of the onion-mushroom mixture. Repeat twice and top with last three noodles. Pour remaining sauce evenly over top. Sprinkle evenly with cheese. Cover with foil and bake for 45 to 55 minutes. Remove cover and broil for 2 to 3 minutes or until golden. Let stand for 10 minutes before slicing.

Makes 8 servings.

Make-Ahead: Can be made at least 8 hrs. ahead.