France and Italy are arguably two of the best countries when it comes to food, so it can’t be too crazy to want to combine French onion soup with your classic cheesy lasagna, right?
But how, you may ask? And more importantly, is it possible to make this entrée without spending a lot on ingredients?
Glad you asked: By following the simple steps outlined in this recipe, you’ll not only find that the small number of ingredients will keep your grocery expenses to a low, but after less than three hours of minimal effort, you’ll have a cheesy, lightly onion-flavored feast ready to eat by yourself, or by your starving roommates — just make sure they save you some!
French Onion Soup Lasagna
- Prep Time:1.5 hour
- Cook Time:1 hour
- Total Time:2.5 hours
- Servings:12 slices
- Advanced Course
- 3 tablespoon butter
- 2 yellow or white onions
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 3 Pillsbury crescent rolls
- 2 cup shredded mozzarella cheese
- 2 cup shredded gruyere cheese
Preheat oven to 350ºF.
Place butter in sauce pan over medium heat and let melt.
Chop all onions into long strips and add to buttered pan
#SpoonTip: Add olive oil for more flavor.
Cover pan for 30 minutes, stirring occasionally.
Add beef broth and Worcestershire sauce to medium heated pan.
Upon reaching a boil, reduce heat to low and simmer for 30 minutes.
Roll out one roll of crescent rolls and place on bottom of a 9×13 pan.
Pour 1/3 of your cooked beef broth and onion mixture over base layer — spread to cover evenly.
Sprinkle with cheese — spread to cover evenly
#SpoonTip: Feel free to use any kind of shredded cheese
Repeat steps 7-9 twice to make three layers.
Bake for 30-40 minutes.
#SpoonTip: Place a tinfoil tent on top of lasagna to prevent top from burning while rest of lasagna cooks.
Slice into squares and serve.