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1
Preheat oven to 400 F. Peel off the outer leaves from the Brussels sprouts and discard them.
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2
Trim off each stem end and cut each in half.
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3
Remove leaves and center core from cauliflower and cut into bite-sized pieces.
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4
Spread the Brussels sprouts and cauliflower in a single layer on a large rimmed cookie sheet and lightly drizzle with olive oil, balsamic vinegar and a small sprinkle of salt.
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5
Roast for about 30 minutes, or until vegetables are just tender and resist slightly when pierced with a fork.
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6
Meanwhile, melt butter in a large saucepan over medium heat.
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7
Add shallots and saute for about 5 minutes.
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8
Add garlic and cook for 1 minute more.
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9
Add flour and cook, stirring constantly for about 2 minutes, until it begins to brown.
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10
Using a whisk, gradually add the chicken broth and half-and-half.
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11
Increase heat to medium high and cook until it reaches a light boil, whisking occasionally, being sure to scrape the bottom of the pan.
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12
Once it begins to boil, constantly whisk for about 1 minute, then remove from heat and stir in the salt and nutmeg.
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13
The original recipe for this lasagna calls for soaking the noodles first in hot tap water.
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14
Instead of soaking, I just rinsed each noodle quickly (about 10 seconds each) under the running kitchen faucet (hot water).
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15
Its much easier than getting out another dish!
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16
Spray a large casserole dish (at least 9 x 13) with cooking spray.
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17
Evenly spread about 3/4 cup of roasted vegetables on the bottom of the dish and sprinkle about 1/4 cup of Fontina cheese over top.
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18
Drizzle about 1/2 cup of sauce on top and place 3 uncooked (and rinsed) lasagna noodles on top.
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19
Layer about 1 cup of roasted vegetables on top of the first layer of noodles.
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20
Top with about 1/2 cup of Fontina and 1/4 cup of Parmesan.
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21
Drizzle with about 1 cup of white sauce.
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22
Top with another 3 rinsed noodles.
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23
Repeat these layers two more times.
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24
On top of the final layer of noodles, drizzle the remaining white sauce and top with the remainder of the cheese ... Fontina first, followed by Parmesan.
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25
Spray a sheet of foil lightly with cooking spray so it does not stick to the cheese.
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26
Cover the dish with the foil (sprayed side down) and bake at 400 F for 30 minutes.
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27
Remove foil and sprinkle the top evenly with pine nuts.
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28
Set your oven to broil and put the lasagna under the broiler until the nuts and cheese are nicely browned and bubbly (at least 5 minutes).
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29
Make sure to watch closely so it does not burn.
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30
Remove dish from oven and set it on a rack.
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31
Allow lasagna to rest for about 10 minutes before slicing and serving.
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32
Adapted from a recipe for four-cheese lasagna, found in Cooks Illustrated magazine.
