Saturday Cooking Extravaganza Part 2: Roasted Vegetable Lasagna

Both the most involved and most rewarding dish I've ever made!  Roasting the vegetables gives a sweet flavor and finely chopping the mushrooms relieves any issues I have with their texture.  I think I'll double the sauce next time to make the dish more moist.  And, although Fontina is delicious, I will try a less expensive cheese next time.  We can't wait for leftovers tomorrow of Family Circle Magazine's:

Roasted Vegetable Lasagna

 Makes 8 Servings

• 2 medium-size zucchini (8oz each), trimmed and cut into 1/4-inch coins
• 2 medium-size summer squash (6oz. each), trimmed and cut into 1/4-inch coins
• 2 large sweet red peppers, seeded and cut into 1/2-inch slices
• 1 large red onion, trimmed and cut into 1-inch wedges
• 1 tsp. salt
• 1 tsp. black pepper
• 8 oz. white mushrooms, cleaned and quartered
• 1 tbsp. olive oil
• 3 garlic cloves, minced
• 2 tbsp. butter
• 2 tbsp. flour
• 2 1/4 cups milk
• 1/4 tsp nutmeg
• 1/4 cup minced fresh parsley
• 2 tbsp. minced fresh basil
• 12 dried lasagna noodles
• 6 oz. Fontina cheese, shredded
• 2/3 cup grated Parmesan cheese

1.  Heat oven to 425 degrees.  Coat 2 large rimmed baking sheets with nonstick cooking spray.
2.  Spread zucchini, squash, red pepper and onion in a single layer on the prepared baking sheets; coat generously with nonstick cooking spray.  Sprinkle vegetables with 1/2 tsp. each of the salt and pepper. Roast at 425 degrees for 30 minutes, stirring halfway through, or until edges are browned.  Remove from oven and transfer vegetables to a bowl.

3.  Pulse mushrooms in a food processor until finely chopped.  Heat olive oil in a large nonstick skillet over medium-high heat.  Add mushrooms to skillet.  Cook, stirring, for 6 minutes or until all liquid has evaporated.  Reduce heat to medium; stir in garlic and remaining  1/2 tsp. each salt and pepper; continue to cook 1 minute.

4.  Add butter to skillet and cook until melted.  Add flour and cook 1 minute, stirring.  Add milk and nutmeg to skillet and increase heat to medium-high.  Bring mixture to a boil.  Reduce heat to medium and simmer for 8 to 10 minutes or until thickened, stirring occasionally.  Remove skillet from heat and stir in 2 tbsp. of the parsley and all the basil.

5.  Meanwhile, bring a large pot of salted water to a boil  Cook noodles according to package instructions, about 9 minutes.  Drain, rinse with cold water and set aside.

6.  Coat a 13/9/2-inch baking dish with nonstick cooking spray.  Stir together Fontina and Parmesan.  Spread 1/2 cup mushroom sauce into bottom of the baking dish, then place 3 noodles in dish.  Pour another 1/2 cup of sauce over noodles, then sprinkle 1/3 of the vegetables and 1/2 cup cheese misture over sauce.  Repeat layering twice.  Top with three noodles, pour the rest of the sauce over top and sprinkle with the remaining cheese.

7.  Cover dish with nonstick foil and bake at 425 degrees for 20 minutes.  Raise heat to 500 degrees, remove foil and cook for another 12 minutes or until browned.  Sprinkle with remaining 2 tbsp. parsley and let stand 15 minutes before serving.

Per Serving:  348 Calories; 17g fat (9g sat.); 17g protein; 33g carbs; 4g figer; 637 mg sodium; 72 mgs chol