Vegetable Lasagna W/ Fontina Cheese & Creamy Parmesan Sauce

Impera_Magna's Note:

A recipe I haven't tried yet but sounds wonderful. Posting so I won't lose it!

• Total Time: 1 hrs 30 mins
• Prep Time: 50 mins
• Cook Time: 40 mins

Ingredients:

Servings: 12

• 4 cups cooked vegetables (choose 2 or whatever combo you like, asparagus and mushroom, zucchini and spinach, broccoli and carr)
• 4 1/2 tablespoons butter
• 1 medium onions or 1 medium onion, chopped
• 1 1/2 tablespoons salt, plus
• 1/4 teaspoon salt
• 15 no-boil lasagna noodles
• 2 1/2 cups milk
• 1 cup canned chicken broth
• 6 garlic cloves, smashed with the side of a knife
• 5 tablespoons flour
• fresh ground pepper, to taste
• 1 1/4 cups grated parmesan cheese
• 1/2 lb Fontina cheese, grated (or provolone, 2 1/2 cups)

Directions:

1. Heat 2 Tbs. butter over medium-high heat in a large skillet.
2. Add onion; cook until soft and golden brown, about 5 minutes. Set aside.
3. Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan.
4. Add noodles and soak until soft and pliable, 10 minutes.
5. Drain and stack loosely. (Noodles tend to stick together as they dry, but pull apart easily.).
6. Make Creamy Parmesan Sauce: Microwave milk, broth and garlic in a 1 quart microwave-safe container on high power until steaming hot, about 8 minutes. (Or slowly heat in a medium saucepan over medium-low heat.)
7. Fish out garlic; discard.
8. Melt 2 1/2 Tbs. butter over medium heat in a large saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended.
9. Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to bubble and thicken.
10. Stir in 1/2 cup Parmesan, 1/4 teaspoons salt and pepper to taste.
11. Remove from heat; place plastic wrap directly on the sauce's surface.
12. Adjust rack to upper-middle position and heat oven to 425 degrees.
13. Smear 1/4 cup of the sauce over bottom of baking dish.
14. Assemble the next 4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating each layer), 1/2 cup fontina and 2 Tbs. Parmesan.
15. Assemble final layer with remaining noodles, sauce and cheeses.
16. Seal with foil and bake until bubbly, about 35 minutes.
17. Remove foil, then broil until cheese is spotty brown, 5-7 minutes longer.
18. Let stand 10-15 minutes before serving.

Reviews

[mwyn8]

Wonderful. I cheated & bought a bottled parmesan sauce. Cuts down on prep time & I think the cost. It Does taste better when there are 2 seperate layers of veggies. It's worth the little extra time.

[baklava glue]

This is a very delicious dish! i used zucchini, red peppers, spinach and portabella mushrooms. i substituted shallots for onion and used half heavy cream, half milk. It came out perfect! Please give this recipe a try, you won't be disappointed!

[Yuskers]

I've been hunting for a veggie lasagna recipe without ricotta cheese for ages and this was most definately worth the effort!! I didn't cook the veggies first as suggested and they still cooked through but still had a bit of a cruch. Thank you for helping me earn a "this is amazing" to my recipe box!