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Grilled Summer Vegetable Lasagna Recipe

Grilled Summer Vegetable Lasagna Recipe

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Ingredients

Count

Nutrition

170

Calories

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Ingredients:

Serving

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
4 lb tomatoes , cut lengthwise into quarters
1/3 cup vodka
1 1/2 tsp salt
2 1/2 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp ground nutmeg
2 cups fat-free milk
remaining ingredients
4 quarts water
12 uncooked lasagna noodles
1 cup chopped fresh basil
3/4 tsp freshly ground black pepper
1 cup (4 oz) finely shredded gruyere cheese
1/2 cup (2 oz) grated fresh parmesan cheese

Directions:

Prepare grill.
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.
Place squash and onion on grill; cook 5 minutes on each side or until tender.
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.)
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.
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.
Preheat oven to 375°.
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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.99 Kcal (712 kJ)
Calories from fat	18.68 Kcal
		% Daily Value*
Total Fat	2.08g	3%
Cholesterol	5.46mg	2%
Sodium	604.45mg	25%
Potassium	747.52mg	16%
Total Carbs	28.18g	9%
Sugars	22.27g	89%
Dietary Fiber	3.4g	14%
Protein	5.92g	12%
Vitamin C	78.3mg	131%
Vitamin A	1.1mg	37%
Iron	19mg	106%
Calcium	191.8mg	19%

Amount Per 100 g
Calories	20.48 Kcal (86 kJ)
Calories from fat	2.25 Kcal
		% Daily Value*
Total Fat	0.25g	3%
Cholesterol	0.66mg	2%
Sodium	72.83mg	25%
Potassium	90.07mg	16%
Total Carbs	3.4g	9%
Sugars	2.68g	89%
Dietary Fiber	0.41g	14%
Protein	0.71g	12%
Vitamin C	9.4mg	131%
Vitamin A	0.1mg	37%
Iron	2.3mg	106%
Calcium	23.1mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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