Dessert Delight

Dessert Delight

Vegetable Lasagna

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
cooking spray
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.

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