Photo: José Picayo
Hands-on Time
29 Mins
Total Time
2 Hours
Serves 6

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.

How to Make It

Step 1

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

Step 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.

Step 3

Preheat broiler to high.

Step 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.

Step 5

Reduce oven temperature to 350°.

Step 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.

Step 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.

Step 8

Preheat broiler to high.

Step 9

Broil lasagna for 4 minutes or until top is lightly browned. Sprinkle with 2 tablespoons fresh basil. Let stand for 12 minutes.

Ratings & Reviews

daneanp's Review

November 02, 2014
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.

michellevega's Review

April 13, 2014
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!

bkmilligan's Review

December 21, 2013

yogabee's Review

August 22, 2013
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.

jlalp1978's Review

July 22, 2013
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.

Debmatz's Review

June 05, 2013
We love this lasagna - i was skeptical at first because mustard in a creamy lasagna sauce sounds weird, but it is so good! We sub zucchini for pattypan squash. I've made multiple times.

Spurso's Review

May 01, 2013

chikpea's Review

February 26, 2013
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.

justcomment's Review

February 14, 2013

Mommaoftwo's Review

February 10, 2013