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Grilled Summer Vegetable Lasagna



Prepare grill.
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.
Place squash and onion on grill; cook 5 minutes on each side or until tender.
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.
)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.
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.
Preheat oven to 375.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 for 45 minutes or until bubbly and top is browned.
Remove from oven; let stand 15 minutes.
Note: You will have 2 cups of leftover tomato puree.
Cover refriderate for 1 week or freeze up to 3 months.