Grilled Summer Vegetable Lasagna

• 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 375u0b0.
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 375u0b0 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.

vegetables, red, cooking spray, yellow squash, red onion, tomato puree, tomatoes, vodka, salt, white sauce, flour, salt, ground nutmeg, milk, remaining ingredients, water, lasagna noodles, fresh basil, freshly ground black pepper, gruyuere cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/grilled-summer-vegetable-lasagna (may not work)