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.

Vegetables:

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

Sauce:

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.