Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1919.37 Kcal (8036 kJ) | ||
| Calories from fat | 787.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.46g | 135% | |
|---|---|---|---|
| Cholesterol | 327.46mg | 109% | |
| Sodium | 4380.88mg | 183% | |
| Potassium | 5004.34mg | 106% | |
| Total Carbs | 159.08g | 53% | |
| Sugars | 73.55g | 294% | |
| Dietary Fiber | 23.03g | 92% | |
| Protein | 140.08g | 280% | |
| Vitamin C | 134.9mg | 225% | |
| Iron | 23.7mg | 132% | |
| Calcium | 1432.9mg | 143% | |
| Amount Per 100 g | |||
| Calories | 85.88 Kcal (360 kJ) | ||
| Calories from fat | 35.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 135% | |
|---|---|---|---|
| Cholesterol | 14.65mg | 109% | |
| Sodium | 196.02mg | 183% | |
| Potassium | 223.91mg | 106% | |
| Total Carbs | 7.12g | 53% | |
| Sugars | 3.29g | 294% | |
| Dietary Fiber | 1.03g | 92% | |
| Protein | 6.27g | 280% | |
| Vitamin C | 6mg | 225% | |
| Iron | 1.1mg | 132% | |
| Calcium | 64.1mg | 143% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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