Vegetable Lasagna

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.

Yield: Serves 6
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 29 Minutes
Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 401
  • Fat: 18.7g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 8.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 16.7g
  • Carbohydrate: 42g
  • Fiber: 4.9g
  • Cholesterol: 72mg
  • Iron: 1.6mg
  • Sodium: 802mg
  • Calcium: 205mg

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetable Lasagna Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy