Caramelized Onion Lasagna With Pancetta Recipe

How to Make Caramelized Onion Lasagna With Pancetta

1. **Caramelize the Onions (can be done 1-2 days ahead):** Heat 2 tablespoons butter and 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Add 4 large yellow onions, thinly sliced. Cover and cook, stirring occasionally, until onions are limp (10-15 minutes).
2. Reduce heat to medium, uncover, add 2 tablespoons brown sugar, and cook, stirring frequently, until onions are deeply golden brown and sweet (45-55 minutes). Do not let them burn; reduce heat to medium-low if necessary.
3. About 2 minutes before removing from heat, stir in 1 teaspoon fresh thyme leaves. Transfer onions to a bowl, cool, and use immediately or refrigerate for up to 10 days or freeze for up to 2 months.
4. **Make the Béchamel Sauce:** Melt 4 tablespoons butter in a medium saucepan over medium-low heat. Add 2 shallots, minced, and sauté until soft (5 minutes).
5. Stir in 1/4 cup all-purpose flour and cook for 3 minutes, stirring constantly.
6. Increase heat to medium and slowly whisk in 4 cups whole milk and 1 cup heavy cream. Reduce heat to medium-low and simmer, whisking frequently, until thickened (8-10 minutes). Season with salt and white pepper to taste. Cool, cover, and refrigerate for up to 1 day (reheat gently before using).
7. **Cook the Pancetta:** Cook 6 ounces pancetta, diced, in a medium skillet over medium heat until crisp (3-5 minutes). Drain on paper towels and set aside.
8. **Cook the Lasagna Noodles:** Cook 1 pound lasagna noodles according to package directions, adding 1 tablespoon olive oil and salt to the boiling water. Drain well, rinse with cool water, and drain again.
9. **Assemble the Lasagna:** Preheat oven to 350°F (175°C). Brush a 9x13 inch baking dish with olive oil.
10. Spread 1/2 cup béchamel sauce in the bottom of the dish. Layer with 3 lasagna noodles. Spread with another 1/2 cup béchamel, then top with 1/4 of the caramelized onions, 1/4 of the pancetta, and 1/2 cup shredded mozzarella cheese.
11. Repeat layers 3 more times, ending with the remaining béchamel sauce.
12. Cover tightly with foil and bake for 30 minutes. Remove foil and bake until the top is lightly browned (10-15 minutes more). If needed, broil for 2-3 minutes to brown the top.
13. Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish each serving with a sprig of fresh thyme or parsley.