Bonnie Stern - 'Friday Night Dinners' (pg 124-125)

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• pinch hot red pepper flakes
• 8 oz cremini/brown button mushrooms, chopped
• 8 oz Asian eggplants, chopped
• 8 oz zucchini, chopped
• 8 oz carrots, peeled and chopped
• 8 oz butternut squash, peeled and chopped
• 1 28 oz can plum tomatoes, with juices
• 2 tsp kosher salt
• 1/4 tsp pepper
• 3 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups milk, hot
• 1/2 tsp hot red pepper sauce
• 2 cups grated fontina cheese, divided
• salt and pepper, to taste
• 3/4 lb curly or flat egg noodles
• 1/2 cup grated parmesan cheese, optional

Directions

1. Heat oil in large, deep skillet over medium heat. Add onion, garlic and hot pepper flakes. Cook gently for 5-8 minutes or until softened.

   2. Add mushrooms, eggplants, zucchini, carrots and squash. Cook for 15-20 minutes or until lightly browned and any liquid evaporated.

   3. Add tomatoes, salt and pepper and bring to boil. Cook for 20 minutes, breaking up tomatoes until sauce is reduced and thick. Taste and adjust seasonings if necessary.

   4. Meanwhile, melt butter in saucepan over medium heat. Whisk in flour and cook gently for 2 minutes, but do not brown. Whisk in hot milk and bring to boil.

   5. Add hot pepper sauce and cook, stirring often, for 10 minutes. Add 1 cup of grated cheese. Season with salt and pepper.

   6. Bring large pot of salted water to boil. Add noodles and return to a boil and cook for 5-8 minutes or until tender. Drain well.

   7. To assemble, smear about 1/2 cup cheese sauce over bottom of buttered 13x9 inch baking dish. Spread noodles in dish. Spoon vegetables over noodles. Spoon remaining cheese sauce over vegetables. Sprinkle with remaining 1 cup cheese and parmesan if using.

   8. Place baking dish on a foil-lined baking sheet. Bake uncovered in a 350 preheated oven for 40-45 minutes, or until hot and lightly browned.

*If you make this ahead, reheat at 350 for 45 minutes.