Grilled Summer Vegetable Lasagna

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This recipe has a number of components, but all can be made ahead, particularly the tomato puree and the white sauce. You can substitute 3 (8-ounce) cans of tomato puree for the homemade tomato puree. You can also use a grill pan to prepare the vegetables indoors.

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  • 8

Ingredients

  • INGREDIENTS FOR 8 SERVINGS:
  • Grilled vegetables:
  • 3 large red or yellow bell peppers, seeded and each cut lengthwise into quarters
  • Cooking spray
  • 3 medium yellow squash, each cut lengthwise into 1/4-inch slices
  • 1 large red onion, cut into 1/4-inch slices
  • Tomato puree:
  • 4 pounds tomatoes, cut lengthwise into quarters
  • 1/3 cup vodka
  • 1-1/2 teaspoons salt
  • White sauce:
  • 2-1/2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups fat-free milk
  • Remaining ingredients:
  • 4 quarts water
  • 12 uncooked lasagna noodles
  • 1 cup chopped fresh basil
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) finely shredded Gruyere cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • Nutritional Info
  • Amount Per Serving
  • Calories: 433.2
  • Total Fat: 17.6 g
  • Cholesterol: 21.4 mg
  • Sodium: 726.5 mg
  • Total Carbs: 65.3 g
  • Dietary Fiber: 7.3 g
  • Protein: 19.8 g

Preparation

Step 1

INSTRUCTIONS:
1. Prepare grill.

2. To prepare grilled vegetables, place bell peppers, skin sides down, on a grill rack coated with cooking spray; cook 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips.

3. Place squash and onion on grill; cook 5 minutes on each side or
until tender.

4. To prepare tomato puree, place tomatoes in a large Dutch oven.
Cover and cook over medium heat 30 minutes or until tender, stirring
occasionally. Place tomatoes in a blender or food processor; process until smooth. Return to pan. Stir in vodka; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Stir in 1-1/2 teaspoons salt. (You will have 5 cups puree.)

5. To prepare white sauce, combine flour, 1/4 teaspoon salt, and nutmeg in a medium saucepan; gradually add the milk, stirring with a whisk. Cook over medium-high heat until thick (about 7 minutes), stirring constantly. Set aside.

6. Bring water to a boil in a large stockpot. Add noodles; return to a boil. Cook, uncovered, 10 minutes or until noodles are done, stirring occasionally. Drain.

7. Preheat oven to 375 degrees.

8. Spread 1/3 cup white sauce in bottom of a 13 x 9-inch baking dish
coated with cooking spray. Arrange 3 noodles over white sauce; top
with one-third of grilled vegetables, 1/3 cup basil, 1/3 cup white
sauce, and 1/2 cup tomato puree. Sprinkle with 1/4 teaspoon black
pepper, 1/4 cup Gruyere, and 2 tablespoons Parmesan. Repeat layers
twice, ending with noodles. Spread remaining white sauce, 1-1/2 cups
tomato puree, remaining Gruyere, and remaining Parmesan over noodles.
Bake at 375 degrees for 45 minutes or until bubbly and top is
browned. Remove from oven; let stand 15 minutes. Yield: 8 servings
(serving size: 1 piece).

Note: You will have 2 cups of leftover tomato puree. Cover and
refrigerate for 1 week, or freeze up to 3 months.

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Recipe Copyright © Cooking Light Magazine

Tip:
substitute White Sauce (Sauce Bechamel in French) with Ricotta Cheese. It lowers the carbs contents and is easier to digest.
Some added grilled zucchini, spinach and eggplant

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