Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: Vegetables:; 3 large shallots, peeled and cut into 1/2-inch-thick slices; 2 pounds baby pattypan squash; 3 tablespoons olive oil, divided; 3/4 teaspoon kosher salt, divided; 3/4 teaspoon black pepper, divided; 2 pints cherry tomatoes; 1/4 cup chopped fresh basil; 2 tablespoons chopped fresh chives; 2 teaspoons minced fresh garlic; Sauce:; 3 1/2 cups fat-free, lower-sodium chicken broth; 5 tablespoons all-purpose flour; 1/4 cup heavy whipping cream; 1 1/2 tablespoons Dijon mustard; 1 large egg, lightly beaten; Cooking spray; 9 cooked lasagna noodles; 1 1/2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/3 cup); 3 ounces fontina cheese, shredded (about 3/4 cup, packed); 2 tablespoons torn fresh basil

21 ingredients

9 steps

Ingredients

Vegetables:
3 large shallots, peeled and cut into 1/2-inch-thick slices
2 pounds baby pattypan squash
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 pints cherry tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 teaspoons minced fresh garlic
Sauce:
3 1/2 cups fat-free, lower-sodium chicken broth
5 tablespoons all-purpose flour
1/4 cup heavy whipping cream
1 1/2 tablespoons Dijon mustard
1 large egg, lightly beaten
Cooking spray
9 cooked lasagna noodles
1 1/2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/3 cup)
3 ounces fontina cheese, shredded (about 3/4 cup, packed)
2 tablespoons torn fresh basil

Directions

1

To prepare vegetables, place a small metal roasting pan in oven. Preheat oven to 450°.
2

Combine shallots and squash; drizzle with 2 tablespoons oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper; toss. Arrange vegetables in preheated pan; roast at 450° for 30 minutes, stirring once.
3

Preheat broiler to high.
4

Place tomatoes in a roasting pan; broil 10 minutes or until blistered. Combine squash mixture, tomatoes, 1/4 cup basil, chives, and garlic; toss gently.
5

Reduce oven temperature to 350°.
6

To prepare sauce, heat a small saucepan over medium heat. Add remaining 1 tablespoon oil; swirl. Combine broth and flour, stirring with a whisk; add broth mixture to oil. Bring to a simmer, stirring constantly with a whisk. Stir in cream, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer gently 4 minutes or until mixture begins to thicken, stirring constantly. Remove from heat; let stand 5 minutes. Place egg in a small bowl; slowly add 1 1/2 cups sauce to egg, stirring constantly. Return sauce to pan.
7

Spread 1/2 cup sauce over the bottom of a broiler-safe 13 x 9inch ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; spread half of squash mixture over noodles. Sprinkle with half of the Parmigiano-Reggiano cheese. Repeat the layers with remaining noodles, vegetable mixture, and Parmigiano-Reggiano, ending with noodles. Pour remaining sauce over noodles. Sprinkle with fontina. Bake at 350° for 30 minutes or until bubbly.
8

Preheat broiler to high.
9

Broil lasagna for 4 minutes or until top is lightly browned. Sprinkle with 2 tablespoons fresh basil. Let stand for 12 minutes.