Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 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 teaspoons minced fresh garlic; 3 1/2 cups fat-free, lower-sodium chicken broth; 5 tablespoons all-purpose flour; 1/4 cup heavy whipping cream; 1 1/2 tablespoons Dijon mustard; 1 large egg, lightly beaten; Cooking spray; 9 cooked lasagna noodles; 1 1/2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/3 cup); 3 ounces fontina cheese, shredded (about 3/4 cup, packed); 2 tablespoons torn fresh basil

Vegetable Lasagna was pinched from <a href="http://www.myrecipes.com/recipe/vegetable-lasagna-50400000120715/" target="_blank">www.myrecipes.com.</a>

INGREDIENTS

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3 large shallots, peeled and cut into 1/2-inch-thick slices

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2 pounds baby pattypan squash

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3 tablespoons olive oil, divided

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3/4 teaspoon kosher salt, divided

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3/4 teaspoon black pepper, divided

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2 pints cherry tomatoes

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1/4 cup chopped fresh basil

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2 tablespoons chopped fresh chives

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2 teaspoons minced fresh garlic

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3 1/2 cups fat-free, lower-sodium chicken broth

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5 tablespoons all-purpose flour

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1/4 cup heavy whipping cream

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1 1/2 tablespoons Dijon mustard

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1 large egg, lightly beaten

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Cooking spray

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9 cooked lasagna noodles

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1 1/2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/3 cup)

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3 ounces fontina cheese, shredded (about 3/4 cup, packed)

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2 tablespoons torn fresh basil

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