Grilled Summer Vegetable Lasagna Recipe

Name: Grilled Summer Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Gruyere cheese; 1/2 cup (2 ounces) grated fresh Parmesan cheese

Servings: persons

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

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 375u00b0.
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 375u00b0 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 puree. Cover refriderate for 1 week or freeze up to 3 months.

1518

kcal

Calories

Fat

263

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Summer Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Summer Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions