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.
3 large shallots, peeled and cut into 1/2-inch-thick slices
To prepare vegetables, place a small metal roasting pan in oven. Preheat oven to 450°.
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 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.
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.
I made this today and wound up making some adjustments. My market did not have pattypan squash, so I used delicatatas instead. I added some garlic cloves to the roasting pan with the onion. I happened upon a Cooking Light recipe called Slow-Roasted Grape Tomatoes and made those instead of broiling them. DH accidentally forgot to pick up my heavy whipping cream, so I had to sub mascarpone in the sauce and it worked quite well. A long process with this dish and many pots/pans to clean but the family loved it and I would definitely make it again.
I really liked this lasagna recipe. Im not sure if the tomatoes really added anything besides color, so next time I will omit them. I think I'll make this recipe a little Mexican and add roasted poblano to the filing instead.
The sauce was just right!
This is very good, but extremely time consuming. I used cherry tomatoes, but they were too large and overwhelmed the dish. I would recommend small cherry tomatoes very well blistered, or maybe sundried tomatoes. Prepare for a huge cleanup.
This was really delicious. The chicken broth for the sauce made a very intresting flavor. Have discovered two new favorites in making this dish -- Fontina cheese and pattypan squash. Had to stop myself from eating the squash after it was roasted. I didn't have shallots so used a sweet onion. Also, used yellow pear tomatoes and chopped up 1 red tomato that I needed to use up. Finally, was curious how it would taste with sausage so cooked just a bit and put on half. It is really good either way but will probably make without the meat next time, but may also try with some roasted chicken breast for a different flavor. It is a bit work intensive, but I will definitely make again.
This dish has a lot of moving parts (roasting vegetables, making sauce, boiling noodles), but the effort is worth it for a special dinner. I substituted zucchini for pattypan squash and used 6 cloves of garlic. Pick the largest shallots as well and you won't have any worries about flavor. My fresh basil looked a little dicey, so I used dried basil and it worked out just fine.