Vegetable Lasagna

By Lsweetnell

Adjusted recipe of Julianna Grimes, Cooking Light

MAY 2012
Jun 2015 adjusted by Louise

Ingredients

• 3 large shallots, peeled and cut into 1/2-inch-thick slices
• 2 pounds baby pattypan squash
• 2 pounds sliced zucchini
• 10 Fresh Cremeni mushrooms or button mushrooms stimed and sliced (Optional)
• 4 tablespoons olive oil, divided
• 3/4 teaspoon 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 (if it is from a jar use 1 tsp of garlic)
• 4 cups chicken broth
• 5 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 2 tablespoons Dijon mustard
• 1 large egg, lightly beaten
• Cooking spray
• 15 cooked lasagna noodles
• 3 1/2 ounces grated fresh Parmigiano-Reggiano cheese (about 2/3 cup)
• 6 ounces fontina cheese, shredded (about 3/4 cup, packed)
• 2 tablespoons torn fresh basil

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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

2. Combine shallots, zucchini and squash; drizzle with 2 tablespoons olive 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. Preheat broiler to high.

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. Reduce oven temperature to 350°.

6. To prepare sauce, heat a small saucepan over medium heat. Add remaining 2 tablespoon olive oil stir in flour. Cook stirring constantly for about one minute to cook the flour. Slowing whisking till mixture starts to thicken. Bring to a simmer, stirring constantly with a whisk. Slowly 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. Coat the pan with cooking spray. Spread 1/2 cup sauce over the bottom of a broiler-safe 13 x 9 –inch ceramic baking dish. Arrange 5 lasagna noodles over sauce; spread half of squash mixture over noodles. Sprinkle with half of the Parmigiano-Reggiano cheese and sprinkle with fontina cheese. Repeat the layers with remaining noodles, vegetable mixture, mushrooms and Parmigiano-Reggiano,and fontina, ending with noodles. Pour remaining sauce over noodles. Sprinkle with fontina. Bake at 350° for 30 minutes or until bubbly.

8. Preheat broiler to high.

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