Post by nini on Jul 21, 2007 13:24:29 GMT -5
Grilled Summer Vegetable Lasagna
For 8 servings
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
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.
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 375 degrees.
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 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).
Note: You will have 2 cups of leftover tomato puree. Cover and refrigerate for 1 week, or freeze up to 3 months.
CALORIES 347 (22% from fat); FAT 8.4g (sat 4.3g, mono 2.3g, poly 1g); PROTEIN 17.4g; CARB 51.8g; FIBER 4.7g; CHOL 22mg; IRON 3.3mg; SODIUM 567mg; CALC 358mg
For 8 servings
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
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.
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 375 degrees.
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 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).
Note: You will have 2 cups of leftover tomato puree. Cover and refrigerate for 1 week, or freeze up to 3 months.
CALORIES 347 (22% from fat); FAT 8.4g (sat 4.3g, mono 2.3g, poly 1g); PROTEIN 17.4g; CARB 51.8g; FIBER 4.7g; CHOL 22mg; IRON 3.3mg; SODIUM 567mg; CALC 358mg
