Caramelized-Onion Lasagna With Gorgonzola Sauce (The Denver Post 10/20/2010)

Ingredients
3 tablespoons butter, divided
8 cups thinly sliced onion (about 2 pounds)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine
1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
2 tablespoons all-purpose flour
2 (1 2-ounce) cans evaporated fat-free milk
1 1/4 cups (5 ounces) crumbled gorgonzola or other blue cheese
1/8 teaspoon ground nutmeg
Cooking spray
12 cooked lasagna noodles
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions
Preheat oven to 375 degrees.

Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add onion, thyme, salt and pepper; cook 20 minutes, stirring occasionally. Add the wine; cook 2 minutes or until wine evaporates. Spoon into a bowl; cool.

Melt 1 teaspoon butter in pan over medium- high heat. Add half of the zucchini; cook 2 minutes or until crisp-tender. Remove from pan. Add remaining zucchini; cook 2 minutes or until crisp- tender. Set aside.

Melt 2 tablespoons butter in a medium saucepan over medium heat. 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. Remove from heat. Add gorgonzola and nutmeg; stir until cheese melts.

Spread 1/4 cup cheese sauce in the bottom of a 13-by-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. Spread the remaining cheese sauce over noodles. Sprinkle with Parmesan. Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes.