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Vegetable Lasagna

Course: Main Course, Pasta
Servings: 6
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 9–inch 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.

Notes

Recipe By: Cooking Light
MAY 2012
Serving Size: 6