A Veggie Lasagna That's Easy On The Waistline
We are trying to watch our diets here (I stress the word "trying"), and I am finding it challenging to find healthy, light recipes that my almost 2 year old will eat. I am so not into making separate meals. I tried this recipe last week and it was a hit with everyone, I highly recommend it.
1 large onion
1 large zucchini
4 large tomatoes, chopped
4 tbsp olive oil
1/4 cup fresh basil
5 minced cloves of garlic
1 tsp salt
1 tsp pepper
4 cups low-fat chicken broth
5 tbsp flour
1/4 cup heavy cream
1 1/2 tsp Dijon mustard
1 package of no-cook lasagna noodles
1/2 cup fresh Parmesan
3/4 cup shredded fontina
5 basil leaves, roughly chopped
Preheat the oven to 400 degrees. Chop the onion, zucchini and tomatoes and toss in 2 tablespoons of the olive oil in a roasting pan. Roast for 30 minutes. Combine the roasted veggies with the 1/4 cup fresh basil, garlic, salt and pepper and set aside. Turn the oven down to 350 degrees.
In a saucepan, add 1 of the remaining 2 tablespoons of olive oil and the chicken stock until simmering. Whisk in the flour and then add the cream and mustard. Beat the egg in a separate bowl and then temper it (that is, whisk it as you drizzle 3 tablespoons or so of the hot mixture into it very slowly). This keeps the egg from scrambling during the next step, which is to add the egg to the hot sauce. Stir in the salt and pepper. The sauce should be somewhat thick at this point. Remove from heat and set aside.
Use the last tablespoon of olive oil to grease a 9 x 9 dish. Spread 1/2 cup of the sauce on the bottom of the dish, top with noodles, 1/2 of the vegetables, 1/2 of the Parmesan, noodles, 1/2 cup of sauce, the remaining half of the vegetables, the remaining half of the Parmesan, and the last layer of noodles. Pour all of your remaining sauce over the top of the lasagna and top with the fontina cheese and chopped basil.
Bake for 30 minutes uncovered.
Do you have any light recipes that are also kid-friendly?