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1
Prepare grill.
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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.
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3
Place squash and onion on grill; cook 5 minutes on each side or until tender.
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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.)
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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.
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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.
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7
Preheat oven to 375u00b0.
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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.
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9
Note: You will have 2 cups of leftover tomato puree. Cover refriderate for 1 week or freeze up to 3 months.
