Grilled Summer Vegetable Lasagna


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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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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.

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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

    Was this review helpful?   yes  No
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