Lasagna has always been a staple in my recipe repertoire. I do not fancy myself a cook, so the easier the recipe, the better! This is one of my favorite alternatives to classic lasagna. If I can do it, you can do it!
Here is what you’ll need for the lasagna:
3 large shallots, sliced 1/2 inch thick
2 lbs. of zucchini, sliced
-You can also include 1 1/2 cup mushrooms
2 tbsp. olive oil, divided
3/4 tsp. black pepper, divided
2 pints of cherry tomatoes
1/4 c. fresh basil, chopped
2 Tbsp. fresh chives, chopped
2 tsp. fresh garlic, minced
1 1/2 c. shredded mozzarella cheese
Here is what you’ll need for the sauce:
3 1/2 fat-free, low sodium chicken broth
5 Tbsp. all purpose flour
1/4 c. heaving whipping cream
1 1/2 Tbsp. Dijon mustard
1 large egg lightly beaten
9 no-bake lasagna noodles
1/3 c. grated Parmesan cheese
3/4 c. grated Fontina cheese
Steps:
Preheat oven to 450°
Place small metal roasting pan in preheated oven.
Combine shallots and squash; drizzle with 2 Tbsp. oil. Sprinkle with 1/2 tsp. of each salt and pepper. Arrange vegetables in preheated pan and roast for 30 minutes, stirring once.
Preheat broiler to high. Place tomatoes in a roasting pan and broil 10 minutes or until blistered.
Combine squash mixture, tomatoes, 1/4 c. basil, chives and garlic; toss gently.
Reduce oven temp. to 350°
Heat a small saucepan over medium heat. Add remaining oil. Bring to a simmer, stirring constantly with whisk. Stir in cream, mustard, 1/4 tsp. salt and pepper. Simmer gently for 4 minutes or until mixture begins to thicken, stirring constantly. Return sauce to pan.
Spread 1/2 c. sauce over bottom of 13×9 broiler-safe, greased baking dish.
Place 3 lasagna noodles over the sauce; spread half of the squash mixture over noodles. Sprinkle with half of the parmesan cheese.
Repeat layers, ending with noodles. Pour remaining sauce over noodles.
Sprinkle with Fontina cheese.
Bake at 350° for 30 minutes or until bubbly.
Broil for 4 minutes or until lightly browned.
Sprinkle with basil.
Let stand 12 minutes.
Enjoy!