This is another recipe from The Best of Cooking Light 2013.
Most white sauces rely purely on cream. Ours is based on fat free broth. We add just a bit of heavy cream and an egg to give it a silky texture.
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 tablespoons minced fresh garlic
3 1/2 cups vegetable broth or fat free, lower sodium chicken broth
5 tablespoons all purpose flour
1/4 cup heavy whipping cream
1 1/2 tablespoon Dijon mustard
1 large egg, lightly beaten
9 cooked lasagna noodles
1.5 ounces grated fresh Parmigiana-Reggiano cheese (about 1/3 cup)
3 ounces fontina cheese, shredded (about 3/4 cup)
2 tablespoon's torn fresh basil.
To prepare vegetables, place a small metal roasting pan in oven, Preheat oven to 450 degrees.
Toss Shallots and squash with 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange vegetables in preheated pan; bake 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 to coat pan. Combine broth and flour, stirring with a whisk; add 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 cup sauce to egg, stirring constantly. Return sauce to pan.
Spread 1/2 cup sauce in bottom of a broiler safe 13x9 inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles. Sprinkle with half of Parmigiana-Re
Repeat layers with remaining noodles, squash mixture, and parmigiana reggiano, ending with noodles. Pour remaining sauce over top; sprinkle with fontina. Bake at 350 for 30 minutes or until bubly.
Preheat broiler to high
Broil 4 minutes or until lightly browned. Sprinkle with 2 tablespoons of fresh basil. Let stand 12 minutes.