Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 10

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.

Julianna Grimes
Recipe by Cooking Light May 2012

Gallery

José Picayo

Recipe Summary

hands-on:
29 mins
total:
2 hrs
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare vegetables, place a small metal roasting pan in oven. Preheat oven to 450°.

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  • 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 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.

  • 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

401 calories; fat 18.7g; saturated fat 7.5g; mono fat 8.2g; poly fat 1.4g; protein 16.7g; carbohydrates 42g; fiber 4.9g; cholesterol 72mg; iron 1.6mg; sodium 802mg; calcium 205mg.
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