Caramelized French Onion Lasagna

1. Slice those onions and let’s transform those tears into culinary gold. In a large skillet, melt the butter with a splash of olive oil. Once it’s sizzling, toss in the onions and cook them over medium-low heat. Stir frequently and patiently for 20-30 minutes until they’re beautifully caramelized.
2. While those onions are slowly doing their magic, bring a pot of salted water to a boil and cook the lasagna sheets as per the package instructions. Drain and lay them flat on a cutting board.
3. Add the garlic to the onions, letting it mingle for about 2 minutes, then pour in your chosen wine. Let it simmer briefly to deglaze the pan, then whisk in the Worcestershire sauce and broth. Continue simmering until the broth has nearly evaporated.
4. Whip up the ricotta spread by combining ricotta cheese, fresh parsley, an egg, and a dash of salt & pepper.
5. Crank your oven up to 400°F (205°C). In a casserole dish, start your lasagna layering saga. Begin with 3 lasagna sheets, then pile on about 75% of your golden onions and sprinkle with 1/2 cup mozzarella. Add another layer of sheets, slather most of the ricotta mixture, and repeat the layers, finishing with the remaining onions, mozzarella, and a generous shower of parmesan.
6. Slide your assembled masterpiece into the oven for 20-30 minutes, or until the top is golden and bubbling like a hot spring.
7. Once out of the oven, give it a cool-down break for about 15 minutes – patience, young grasshopper. Optionally, adorn with fresh thyme and an extra sprinkle of parmesan!