Vegetable Lasagna W/ Fontina Cheese & Creamy Parmesan Sauce

Recipe by Impera_Magna
READY IN: 1hr 30mins




  • Heat 2 Tbs. butter over medium-high heat in a large skillet.
  • Add onion; cook until soft and golden brown, about 5 minutes. Set aside.
  • Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan.
  • Add noodles and soak until soft and pliable, 10 minutes.
  • Drain and stack loosely. (Noodles tend to stick together as they dry, but pull apart easily.).
  • 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.)
  • Fish out garlic; discard.
  • 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.
  • Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to bubble and thicken.
  • Stir in 1/2 cup Parmesan, 1/4 teaspoons salt and pepper to taste.
  • Remove from heat; place plastic wrap directly on the sauce's surface.
  • Adjust rack to upper-middle position and heat oven to 425 degrees.
  • Smear 1/4 cup of the sauce over bottom of baking dish.
  • 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.
  • Assemble final layer with remaining noodles, sauce and cheeses.
  • Seal with foil and bake until bubbly, about 35 minutes.
  • Remove foil, then broil until cheese is spotty brown, 5-7 minutes longer.
  • Let stand 10-15 minutes before serving.