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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Our Vegetable Lasagna has half the fat and calories of traditional lasagna-but loaded with satisfying flavor. Lots of colorful, delicious baby veggies are layered between pasta to reduce the typical mounds of cheese. Ingredients:
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 |
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.
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