Thanks to the recent influx of summer vegetables from our favorite farmers at Mountain Shadow Farm and Hopkins Farms, I’ve done a lot of cooking lately! Making up for lost time I suppose. Our (weight) gain is your gain! But it doesn’t count when you’re cooking with summer fruits and veggies… right?
This veggie lasagna is full of creamy white sauce, but don’t let that fool you. It’s perfectly healthy while still being indulgent. This is one dish that actually might not increase your waistline!
Start with farm-fresh vegetables, like these beautiful little patty pan heirloom squashes from Mack at Mountain Shadow Farm. They make up the backbone of this hearty dish. You can sub crookneck squash and/or zucchini for them if you can’t get your hands on any patty pan squash.
You’ll roast most of the veggies, and this will require multiple pans and lots of things going on at once in your kitchen, but stay calm. Just cover every baking sheet you own in aluminum foil to make it less overwhelming, because that cuts your cleanup time way down. Just breathe, read the directions a couple of times, and relax. And don’t forget to watch your roux!
Healthy Summer Vegetable Lasagna Recipe
serves six to eight
Barely adapted via myrecipes.com
– 10 very small sweet onions (or 3 large shallots), peeled and cut into 1/2-inch-thick slices
– 2 to 3 pounds baby pattypan squash (may sub crookneck or zucchini squash)
– 3 tablespoons olive oil, divided
– 3/4 teaspoon kosher salt, divided
– 3/4 teaspoon black pepper, divided
– 4 very ripe large tomatoes (or two 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
– 8 ounces ricotta cheese
– 3 ounces shredded Italian Blend Cheese (or fontina if you can find it) (about 3/4 cup, packed)
– 2 tablespoons torn fresh basil
Preheat oven to 450°. Combine onions and squash; drizzle with 2 tablespoons oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper; toss. Arrange vegetables in pan; roast at 450° for 30 minutes, stirring once. Don’t allow them to burn, but you do want them to have some color. 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. Combine broth and flour, stirring with a whisk; add broth mixture to oil. Bring to a simmer, stirring constantly with a whisk. I like a flat whisk – they are perfect for making roux. 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.
To build the lasagna, 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 shredded cheese and dot with ricotta. Repeat the layers with remaining noodles, vegetable mixture, and cheese, ending with noodles. Pour remaining sauce over noodles. Sprinkle with shredded cheese. Bake at 350° for 30 to 40 minutes or until bubbly. Turn broiler to high. Broil lasagna for 4 minutes or until top is lightly browned. Sprinkle with 2 tablespoons fresh basil. Let stand for 12 minutes. Slice and enjoy!
This is such a pretty lasagna… before you cut it. Is there really any way to make a slice of lasagna look pretty?? If there is, I haven’t found it yet.
Feel free to roast and add any hearty, meaty veggies you have and add them in. It’s so good and satisfying, creamy and rich without any of the guilt. And a bit lighter than your average lasagna, so it’s perfect for summer gatherings around the table.
Shop this post:
farm style table (Southern Restoration Furniture)
flat whisk (Cuisipro Silicone Flat Whisk)
everyday china (Lenox French Perle in White)
blue baking dish (Staub Ceramic 9″ Oval Dish (Dark Blue)
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Southern Restoration Furniture by Marc Ventry