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
Grilled Summer Vegetable Lasagna
This is a SparkPeople.com Recipe (what's this)
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
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INGREDIENTS FOR 8 SERVINGS:Grilled vegetables:3 large red or yellow bell peppers, seeded and each cut lengthwise into quartersCooking spray3 medium yellow squash, each cut lengthwise into 1/4-inch slices1 large red onion, cut into 1/4-inch slices Tomato puree:4 pounds tomatoes, cut lengthwise into quarters1/3 cup vodka1-1/2 teaspoons salt White sauce:2-1/2 tablespoons all-purpose flour1/4 teaspoon salt1/4 teaspoon ground nutmeg2 cups fat-free milk Remaining ingredients:4 quarts water12 uncooked lasagna noodles1 cup chopped fresh basil3/4 teaspoon freshly ground black pepper1 cup (4 ounces) finely shredded Gruyere cheese1/2 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.
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Recipe Copyright © Cooking Light Magazine
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
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Very Good
10 of 11 people found this review helpful -
Incredible!
8 of 9 people found this review helpful -
Incredible!
8 of 8 people found this review helpfulI 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 helpfulThis 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 -
4 of 4 people found this review helpfulI 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 -
2 of 2 people found this review helpful -
Very Good
2 of 2 people found this review helpful -
Incredible!
2 of 2 people found this review helpful -
Incredible!
2 of 2 people found this review helpful -
Very Good
2 of 2 people found this review helpfulLove 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 -
1 of 1 people found this review helpful -
1 of 1 people found this review helpful -
1 of 6 people found this review helpful -
1 of 6 people found this review helpful -
Very Good
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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Very Good
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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0 of 1 people found this review helpful -
Very Good
0 of 1 people found this review helpful -
0 of 1 people found this review helpful -
0 of 1 people found this review helpful -
0 of 1 people found this review helpful
