Grilled Summer Vegetable Lasagna

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 2 cups milk fat-free
• 2.5 tablespoons flour all-purpose
• 1 cup basil fresh chopped
• 0.3 teaspoon ground nutmeg 
• 4 ounces gruyère cheese shredded finely
• 12  lasagna noodles uncooked
• 2 ounces parmesan cheese fresh grated
• 1 large onion red cut into 1/4-inch slices
• 0.3 teaspoon salt 
• 1.5 teaspoons salt 
• 8 servings tomato purée 
• 4 pounds tomatoes cut lengthwise into quarters
• 0.3 cup vodka 
• 4 quarts water 
• 3 large bell peppers red yellow seeded cut lengthwise into quarters
• 3 medium baby squash yellow cut lengthwise into 1/4-inch slices

Equipment

• food processor
• frying pan
• sauce pan
• oven
• whisk
• pot
• blender
• baking pan
• grill
• ziploc bags
• dutch oven

Directions

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.
3. Place in a zip-top plastic bag; seal.
4. Let stand 15 minutes. Peel and cut into strips.
5. Place squash and onion on grill; cook 5 minutes on each side or until tender.
6. To prepare tomato pure, place tomatoes in a large Dutch oven. Cover and cook over medium heat 30 minutes or until tender, stirring occasionally.
7. 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 pure.)
8. 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.
9. Bring water to a boil in a large stockpot.
10. Add noodles; return to a boil. Cook, uncovered, 10 minutes or until noodles are done, stirring occasionally.
11. Drain.
12. Preheat oven to 37
13. 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 pure.
14. Sprinkle with 1/4 teaspoon black pepper, 1/4 cup Gruyre, and 2 tablespoons Parmesan. Repeat layers twice, ending with noodles.
15. Spread remaining white sauce, 1 1/2 cups tomato pure, remaining Gruyre, and remaining Parmesan over noodles.
16. Bake at 375 for 45 minutes or until bubbly and top is browned.
17. Remove from oven; let stand 15 minutes.
18. Note: You will have 2 cups of leftover tomato pure. Cover refriderate for 1 week or freeze up to 3 months.