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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

View full nutritional breakdown of Grilled Summer Vegetable Lasagna calories by ingredient
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Grilled Summer Vegetable Lasagna



Introduction

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.
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.


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


Directions

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.

Find tons of menus and quick dinner solutions at Cooking Light.

Recipe Copyright Cooking Light Magazine






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Member Ratings For This Recipe


  • Very Good
    10 of 11 people found this review helpful
    I have been making this recipe for years, and I love it!

    Where I come from, we like to substitute White Sauce (Sauce Bechamel in French) with Ricotta Cheese. It lowers the carbs containt and is easier to digest. - 4/26/08

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  • Incredible!
    8 of 9 people found this review helpful
    Definitely make the fresh tomato sauce. I made that and the white sauce as suggested the night before and then grilled the veggies on a grill pan. This is a keeper in our family, and the teens gobbled it up. Should have made two at the start! Highly recommend. - 4/26/08

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  • Incredible!
    8 of 8 people found this review helpful
    I have been making this lasagna for about a year now and, although time consuming, well worth the effort. Absolutely delicious. I make two and freeze one for another time. Make sure you use the nutmeg in the white sauce. The only thing I changed was to double the white sauce! YUM! - 4/26/08

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  • Very Good
    6 of 6 people found this review helpful
    This is the first time using a white sauce in my Lasagna and it was very good.The only change I added was some grilled zuchinni and egg plant as well.I have added baby spiinach to my Lasagna as well in past vegie Lasagna's.
    Very good recipe.Smoked Gouda is a nice substitution.
    Thanks for posting.. - 4/26/08

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  • Incredible!
    5 of 5 people found this review helpful
    AMAZING! The vodka tomato sauce is so fresh tasting - to die for...love it. Company raved! - 4/26/08

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  • 4 of 4 people found this review helpful
    I so totally agree! Finally a use for the vodka that has been sitting around, begging too be used. :)
    As for boiling noodles, Kraft.com has a recipe for lasagna that you do not boil the noodles. You just layer as usual, but instead of 45 min. cooking time, you go about 1 hr. or until bubbling. - 4/27/10

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  • Very Good
    3 of 5 people found this review helpful
    this is so good but i'm going to sub the white sauce for a lo-cal homemade marinara. it just seems fitting for the warmer mos. but i will switch back to your white sauce for when it gets cold again. - 4/26/08

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  • 2 of 2 people found this review helpful
    smoked gouda. who would have thought. Love it. - 8/23/10

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  • Very Good
    2 of 2 people found this review helpful
    We tried this and really enjoyed it.
    Lots of work, but worth it.
    Best was the grilled veggies!!!!! - 6/25/10

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  • Incredible!
    2 of 2 people found this review helpful
    I never cook my lasagna noodles and the recipe always turns out great. Cooking does remove some of the starch though. This is a great recipe! - 4/28/10

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  • Incredible!
    2 of 2 people found this review helpful
    Very delicious meal, just right to eat between 6:30 PM - 7:45 PM. Yum, Yum my daughter loves this, her husband makes it. - 4/27/10

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  • Very Good
    2 of 2 people found this review helpful
    Love the tomato puree recipe. Also, if you don't like or can't use tomato sauce try making your lasagna with only the white sauce. I do this all the time for veggie and/or chicken lasagna. Also, i put nf parmesan and other nf cheese in the white sauce while cooking it and some sprinkled on top. - 4/27/10

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  • 2 of 6 people found this review helpful
    Finally! A use for the vodka we've had sitting around the house for so long! I'll try it. But peppers don't agree with me, so I'll have to try zucc or spinach or maybe green beans in place of peppers. - 10/3/08

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  • 1 of 1 people found this review helpful
    sounds delish U can omit boiling noodles by making ahead & refridgerate before u bake. U can buy the square noodles. - 6/25/10

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  • 1 of 1 people found this review helpful
    Good, but why not use lasagne sheets that don't need pre-cooking? - 4/27/10

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  • 1 of 6 people found this review helpful
    Sounds wonderful. I'm going to try it today - 4/26/08

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  • 1 of 6 people found this review helpful
    Any way to make this without the red sauce? We have a tomato allergy in the family. - 4/26/08

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  • My husband and I loved this lasagna! It does require some prep work, but that made it a fun team effort in the kitchen.
    I would recommend tripling the amount of white sauce, as we ran out. Also, if you use this size glass dish you'll need to boil up 3 lasagna plates / layer you make. - 8/22/11

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  • I changed this recipe to fit what I had on hand (ingredient-wise). I would make this again, my family loved it. Next time I would slice the squash into thinner slices (or make sure to grill it longer, mine was a little crunchier than I like - but that's just a personal preference). Very filling! - 9/28/10

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  • sounds delicious - 9/11/10

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  • 0 of 1 people found this review helpful
    Sounds delicious! What about skipping the peppers :( Yuk - 8/23/10

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  • Very Good
    0 of 1 people found this review helpful
    This looks great, can't wait to try. I noticed a few comments about not wanting to buy a bottle of Vodka just for this. I bet you could buy one of those tiny 'airplane' bottles and that would do the trick! - 8/23/10

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  • 0 of 1 people found this review helpful
    Sounds great! I need to run out and pick up some lasagna noodles first but will do this very soon. - 6/27/10

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  • 0 of 1 people found this review helpful
    sounds great - 6/25/10

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  • 0 of 1 people found this review helpful
    Great recipe. Will definetly have it again. - 6/25/10

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