Grilled Summer Vegetable Lasagna

Grilled Summer Vegetable Lasagna
Photo by Randy Mayor

Ingredients

  • 1 large red onion, cut into 1/4-inch slices
  • 4 quarts water
  • ¾ teaspoon freshly ground black pepper
  • 3 medium yellow squash, each cut lengthwise into 1/4-inch slices
  • Grilled vegetables:
  • 1 ½ teaspoons salt
  • 1 cup (4 ounces) finely shredded Gruyère cheese
  • + 35 more ingredients
    • ¼ teaspoon ground nutmeg
    • 1 large red onion, cut into 1/4-inch slices
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • 2 ½ tablespoons all-purpose flour
    • Tomato purée:
    • White sauce:
    • 4 quarts water
    • 3 medium yellow squash, each cut lengthwise into 1/4-inch slices
    • 4 pounds tomatoes, cut lengthwise into quarters
    • 1 ½ teaspoons salt
    • Grilled vegetables:
    • 2 cups fat-free milk
    • Tomato purée:
    • 3 large red or yellow bell peppers, seeded and each cut lengthwise into quarters
    • 1 cup chopped fresh basil
    • Cooking spray
    • 2 ½ tablespoons all-purpose flour
    • 1 cup chopped fresh basil
    • 1/3 cup vodka
    • 12 uncooked lasagna noodles
    • Remaining ingredients:
    • Remaining ingredients:
    • ¾ teaspoon freshly ground black pepper
    • ¼ teaspoon ground nutmeg
    • White sauce:
    • 3 large red or yellow bell peppers, seeded and each cut lengthwise into quarters
    • ¼ teaspoon salt
    • 12 uncooked lasagna noodles
    • Cooking spray
    • 1/3 cup vodka
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • ¼ teaspoon salt
    • 4 pounds tomatoes, cut lengthwise into quarters
    • 2 cups fat-free milk
    • 1 cup (4 ounces) finely shredded Gruyère cheese

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 o...

View full recipe at My Recipes

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