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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Coat 2 large rimmed baking sheets with cooking spray.
Spread zucchini, squash, red pepper and onion in a single layer on the prepared baking sheets; coat generously with cooking spray. Sprinkle vegetables with 1/2 teaspoon each salt and pepper. Roast for 30 minutes, stirring halfway through, or until edges are browned. Remove from oven and transfer vegetables to a bowl.
Pulse mushrooms in a food processor until finely chopped. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; cook, stirring, for 6 minutes or until all liquid has evaporated. Reduce heat to medium; stir in garlic and remaining 1/2 teaspoon each salt and pepper; continue to cook for 1 minute.
Add butter to pan and cook until melted. Add flour and cook 1 minute, stirring. Add milk and nutmeg to pan 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 pan from heat and stir in 2 tablespoons parsley and 2 tablespoons basil.
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.
Coat a 13-by-9-inch baking dish with cooking spray. Stir together Fontina and Parmesan. Spread 1/2 cup mushroom sauce into bottom of baking dish, then place 3 noodles in dish. Pour another 1/2 cup sauce over noodles, then sprinkle 1/3 of the vegetables and 1/2 cup cheese mixture over sauce. Repeat layering twice. Top with three noodles, pour the rest of the sauce over top and sprinkle with the remaining cheese.
Cover dish with nonstick foil and bake for 20 minutes. Increase oven temperature to heat to 500°F. Remove foil and bake for another 12 minutes or until browned. Sprinkle with the remaining 2 tablespoons parsley and let stand 15 minutes before serving.