Caramelized Onion Lasagna with Pancetta
Indulge in the decadent layers of flavor with this Caramelized Onion Lasagna with Pancetta—a gourmet twist on the classic comfort food. Featuring velvety caramelized onions, crispy pancetta, and a rich béchamel sauce infused with nutmeg, this lasagna is a savory masterpiece. Each bite is elevated with a trio of cheeses—Parmesan, mozzarella, and ricotta—melting into tender pasta sheets for a luxurious texture. Perfectly balanced with sweet, salty, and creamy notes, this indulgent dish is a show-stopper for dinner parties or a hearty family meal. Garnished with fresh parsley, it’s as beautiful as it is delicious. Whether you're a lasagna aficionado or exploring new layers of flavor, this recipe will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 12 pieces Lasagna sheets
- 4 large Yellow onions
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 8 ounces Pancetta
- 2 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Black pepper
- 1.5 cups Parmesan cheese
- 2 cups Mozzarella cheese
- 1 cup Ricotta cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Prepare the onions: Peel and thinly slice the onions. Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-low heat. Add the onions, salt, and sugar. Cook while stirring occasionally, for about 30-35 minutes, until the onions are golden brown and caramelized. Set aside.
Cook the pancetta: In a separate skillet, heat 1 tablespoon of olive oil. Add the diced pancetta and cook until crispy, about 5-7 minutes. Add the minced garlic and cook for another minute. Remove from heat and set aside.
Prepare the béchamel sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, ensuring no lumps form. Bring to a gentle simmer and cook for 5-6 minutes, stirring constantly, until the sauce thickens. Stir in nutmeg, black pepper, and 1 cup of Parmesan cheese. Remove from heat.
Boil the lasagna sheets: Cook the lasagna sheets in a large pot of salted boiling water for 4-5 minutes, or until slightly softened. Drain and lay them out flat on a baking sheet lined with parchment paper.
Assemble the lasagna: In a 9x13-inch baking dish, spread a thin layer of béchamel sauce on the bottom. Add a layer of lasagna sheets, followed by a layer of caramelized onions, pancetta, dollops of ricotta cheese, mozzarella cheese, and more béchamel sauce. Repeat layering until all ingredients are used, finishing with a layer of lasagna sheets topped with béchamel sauce and a sprinkle of Parmesan.
Bake the lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
Garnish with freshly chopped parsley before serving. Allow to cool for 10 minutes before slicing.
Nutrition Facts
Calories |
5140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.0 g | 391% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 9140 mg | 397% | |
| Total Carbohydrate | 370.7 g | 135% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 77.4 g | ||
| Protein | 251.0 g | 502% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 5040 mg | 388% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3883 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
