21 Ingredients
  • Vegetables:
  • 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
  • Sauce:
  • 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
Nutrition
482
24% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

40% 26

Saturated

41% 8

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

15% 46

Carbs (net)

- 40

Fiber

24% 6

Sugars

- 13

Sugars, added

- 0

Protein

37% 18

Cholesterol

23% 69

Sodium

30% 710

Calcium

24% 237

Magnesium

20% 83

Potassium

20% 918

Iron

15% 3

Zinc

20% 2

Phosphorus

43% 304

Vitamin A

20% 179

Vitamin C

53% 48

Thiamin (B1)

25% 0

Riboflavin (B2)

26% 0

Niacin (B3)

29% 5

Vitamin B6

43% 1

Folate equivalent (total)

29% 114

Folate (food)

- 97

Folic acid

- 10

Vitamin B12

17% 0

Vitamin D

93% 14

Vitamin E

15% 2

Vitamin K

25% 30

Sugar alcohols

- 0

Water

- 471
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