| Cuisine: Italian | Type: Main Course | Serves: 8 |
|
Source:
|
Cooking Light 300 Calorie Meals Cookbook |
|
Attributes:
|
Healthy, Vegetarian |
|
Comments:
|
You won't even miss the meat! Delicious! |
|
Serving Suggestions:
|
|
Ingredients:
|
3 large shallots, peeled and cut into 1/2-inch-thick slices 2 pounds summer squash (zucchini and yellow mixed) 3 tbs. olive oil, divided 3/4 tsp. kosher salt, divided 3/4 tsp. black pepper, divided 2 pints cherry tomatoes 1/4 cup chopped fresh basil 2 tbs. chopped fresh chives 2 tsp. minced fresh garlic Sauce: 3 1/2 cups organic vegetable broth 5 tbs. all-purpose flour 1/4 cup heavy whipping cream 1 1/2 tbs. Dijon mustard 1 large egg, lightly beaten Cooking spray 9 cooked lasagna noodles 1 1/2 oz. grated fresh Parmigiano-Reggiano cheese (about 1/3 cup) 3 oz. fontina cheese, shredded (about 3/4 cup, packed) 2 tbs. torn fresh basil |
|
Instructions:
|
1. To prepare vegetables, place a small metal roasting pan in oven. Preheat oven to 450°. 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. 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 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. 7. Spread 1/2 cup sauce over the bottom of a broiler-safe 13 x 9inch 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. 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. |
|
Related recipes:
|
None |
2013-09-06