Vegetable Lasagna

Ingredients

• Vegetables:
• 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
• 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

Preparation

1. 1. To prepare vegetables, place a small metal roasting pan in oven. Preheat oven to 450°.
2. 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. 3. Preheat broiler to high.
4. 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. 5. Reduce oven temperature to 350°.
6. 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. 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. 8. Preheat broiler to high.
9. 9. Broil lasagna for 4 minutes or until top is lightly browned. Sprinkle with 2 tablespoons fresh basil. Let stand for 12 minutes.