Vegetable Lasagna

Vegetable Lasagna Recipe
Photo: José Picayo
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.


Serves 6
Total time: 2 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 29 Minutes
Total: 2 Hours

Nutritional Information

Calories 401
Fat 18.7 g
Satfat 7.5 g
Monofat 8.2 g
Polyfat 1.4 g
Protein 16.7 g
Carbohydrate 42 g
Fiber 4.9 g
Cholesterol 72 mg
Iron 1.6 mg
Sodium 802 mg
Calcium 205 mg


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


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 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.

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.