Grilled Summer Vegetable Lasagna

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

Yield: 8 servings (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 22%
  • Fat: 8.4g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 17.4g
  • Carbohydrate: 51.8g
  • Fiber: 4.7g
  • Cholesterol: 22mg
  • Iron: 3.3mg
  • Sodium: 567mg
  • Calcium: 358mg

Ingredients

  • 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 Gruyère cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

  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 purée, 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 purée.)
  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°.
  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 purée. Sprinkle with 1/4 teaspoon black pepper, 1/4 cup Gruyère, and 2 tablespoons Parmesan. Repeat layers twice, ending with noodles. Spread remaining white sauce, 1 1/2 cups tomato purée, remaining Gruyère, 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.
  9. Note: You will have 2 cups of leftover tomato purée. Cover refriderate for 1 week or freeze up to 3 months.
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