Randy Mayor
8 servings (serving size: 1 piece)

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.

How to Make It

Step 1

Prepare grill.

Step 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.

Step 3

Place squash and onion on grill; cook 5 minutes on each side or until tender.

Step 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.)

Step 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.

Step 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.

Step 7

Preheat oven to 375°.

Step 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.

Step 9

Note: You will have 2 cups of leftover tomato purée. Cover refriderate for 1 week or freeze up to 3 months.

Ratings & Reviews

tampa vicki's Review

March 19, 2012

tara31's Review

September 11, 2011
One of the best lasagna recipes I've ever made! We saved time by using canned tomato puree. Made the rest as directed - delicious!

JCharlotte80's Review

tampa vicki
July 26, 2010
A wonderful vegetarian lasagna.

ElaineMAbel's Review

August 11, 2009
Very Good. Don't know if it's worth all the work, but a nice change. There are definitely ways to cut down on overall time which I will try.

KatieInPhilly's Review

November 16, 2008
This recipe was a labor of love, with emphasis on the labor (and I didn't even make my own tomato puree). It came out delicious and I'd say it was worth it, but it was quite the undertaking for the afternoon.