Name: Vegetable Lasagna
Ingredients: 3 large shallots (peeled and cut into 1/2-inch-thick slices); 2 lbs. baby patty pan squash or yellow squash (cut crosswise in 1 inch pieces); 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; 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

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Vegetable Lasagna

Course: Main Course, Pasta

Servings:

Author: Cooking Light

Ingredients

Vegetables:

3 large shallots peeled and cut into 1/2-inch-thick slices
2 lbs. baby patty pan squash or yellow squash cut crosswise in 1 inch pieces
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

Instructions

To prepare vegetables, place a small metal roasting pan in oven. Preheat oven to 450°.
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.
Preheat broiler to high.
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.
Reduce oven temperature to 350°.
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.
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.
Preheat broiler to high.
Broil lasagna for 4 minutes or until top is lightly browned. Sprinkle with 2 tablespoons fresh basil. Let stand for 12 minutes.
This was delicious but here are the changes I will make next time:
The sauce needed further thickening so I used cornstarch dissolved in water. Easier to do this to begin with instead of using flour.
I would shred a rotisserie chicken and layer with the vegetables and sauce.
I would NOT put the sauce in the bottom of the dish and layer as follows:
1/3 lasagna noodles
1/2 squash mixture
1/2 Parmigiano-Reggiano cheese
1/2 chicken
1/3 sauce
REPEAT
Top with last 1/3 of noodles, sauce and fontina or other white cheese.