grilled summer vegetable lasagna
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| cooking light |
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| this recipe has a number of components, but all can be made ahead, |
| particularly the tomato puree and the white sauce. you can substitute 3 |
| (8-ounce) cans of tomato puree for the homemade tomato puree. you can |
| also use a grill pan to prepare the vegetables indoors. |
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| grilled vegetables: |
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| 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 |
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| tomato puree: |
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| 4 lb. | tomatoes, cut lengthwise into quarters |
| 1/3 cup | vodka |
| 1-1/2 tsp | salt |
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| white sauce: |
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| 2-1/2 Tbsp | all-purpose flour |
| 1/4 tsp | salt |
| 1/4 tsp | ground nutmeg |
| 2 cup | fat-free milk |
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| remaining ingredients: |
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| 4 quart | water |
| 12 | uncooked lasagna noodles |
| 1 cup | chopped fresh basil |
| 3/4 tsp | freshly ground black pepper |
| 1 cup | (4 ounces) finely shredded gruyere cheese |
| 1/2 cup | (2 ounces) grated fresh parmesan cheese |
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| prepare grill. |
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| 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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| place squash and onion on grill; cook 5 minutes on each side or until |
| tender. |
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| 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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| 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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| 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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| preheat oven to 375 degrees. |
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| 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 375 |
| degrees for 45 minutes or until bubbly and top is browned. remove from |
| oven; let stand 15 minutes. yield: 8 servings (serving size: 1 piece). |
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| note: you will have 2 cups of leftover tomato puree. cover and |
| refrigerate for 1 week, or freeze up to 3 months. |
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| (ID: 75185) Mirror: rec.food.recipes: Fri, Dec 31, 2004 |