Balsamic Caramelized Onion & Goat Cheese Lasagna Rolls

For the Carmelized Onions

• 1 1/2 tbsps of Brightland Ardor Chili Olive Oil
• 4 large sweet onions, thinly sliced
• 1 tsp dark brown sugar
• A generous pinch of salt + pepper
• 2 tbsps of Brightland Rapture Balsamic Vinegar

For the Sausage and Mushrooms

• 1 tbsp of Brightland Ardor Chili Olive Oil
• 16 oz mild Italian sausage
• 1/2 tsp dried thyme
• 1/2 tsp Italian seasoning
• 3-4 cloves garlic, minced
• 8 oz cremini mushrooms, diced
• Salt + pepper to taste

For the Goat Cheese Béchamel

• 3 tbsps unsalted butter
• 1/4 cup 1:1 gluten-free flour
• 2 1/2 cups whole milk
• 5 oz fresh goat cheese
• A pinch of nutmeg
• Salt + pepper, to taste
• 2 tbsps fresh thyme leaves

For the Whipped Ricotta

• 10 oz whole milk ricotta, whipped
• 1/4 cup freshly grated pecorino cheese

To Assemble the Lasagna

• 10 gluten-free fresh lasagna sheets
• 2 heaping cups freshly grated pecorino cheese
• Fresh thyme leaves for garnish before serving

1. In a 10-12 inch skillet, heat olive oil over medium heat. Once shimmering, add in the onions and toss to combine. Let the onions cook for 5-7 minutes, stirring often, until softened. Add in brown sugar and season with salt + pepper.
2. Let the onions cook slowly over medium heat, stirring occasionally, for about 45 mins, until they are tender, browned and jammy. Stir in 1 tbsp of the balsamic vinegar and deglaze the pan, scraping up any browned bits that may have stuck.
3. Reduce the heat to low and continue to caramelize the onions for about additional 10 minutes. At this point they should be richly browned. Stir in the remaining tbsp of balsamic vinegar and deglaze the pan once more then transfer onions to a large bowl, reserving 1/4 cup separately in a smaller bowl and set both aside.
4. To the same skillet add another tbsp of olive oil. Heat over medium heat and add in the sausage. Break up the meat using a wooden spatula and cook until mostly browned. Mix in the dried spices. Once combined, add in garlic and mushrooms. Continue to cook for 4-5 minutes until the mushrooms are browned and tender. Season to taste with salt + pepper. Transfer sausage mixture to the larger bowl with the caramelized onions and stir until well mixed. Gently wipe out the skillet and set it aside to reuse for baking the lasagna rolls.
5. In a medium saucepan, make the béchamel. Melt butter over medium heat. Once melted, whisk in the flour. Cook for 2-3 minutes then begin to gradually whisk in the milk. Bring it to a simmer, whisking constantly as it thickens. Add nutmeg and salt + pepper to taste. Reduce the heat to low and cook, whisking continuously for 2–3 more minutes. Remove from the heat and whisk in goat cheese and fresh thyme leaves. Set aside to cool slightly.
6. To make the whipped ricotta, add the ricotta and grated pecorino to a food processor (or a bowl if using a hand mixer). Blend for about 2 minutes, until smooth and creamy.
7. Assembling the lasagne: Add a generous layer of béchamel sauce to the bottom of the skillet. Lay out all 10 lasagne sheets on a flat, clean surface. Begin to layer the fillings on the flat lasagne sheets assembly line style. Starting with a layer of the ricotta, followed by a layer of the sausage mixture, then a spoonful of the béchamel. Lastly, sprinkle on a small handful of cheese. Carefully roll up each lasagna sheet and place the roll ups seam-side down into the skillet. Top the lasagna rolls with a light layer of the remaining béchamel sauce and grated pecorino.
8. Transfer the lasagna to the oven and bake for about 30 minutes until the cheese is light golden and bubbling. Broil for 3-4 minutes at the end of baking for a crispy browned top. Remove the finished lasagna from the oven and top with freshly grated pecorino, the reserved caramelized onions and fresh thyme leaves. Serve with a drizzle of Brightland Ardor Chili Olive Oil and enjoy!