Grilled Vegetable Lasagna

http://teriskitchen.com/pasta-recipes/grilled-vegetable-lasagna.html

Serves 6 to 8

This is a delicious, creamy lasagna and a different way to use summer vegetables. Any combination of the vegetables works well. These are just what I had on hand from my garden the first time I made the dish. The vegetables can be grilled indoors or out, placed under the broiler or cooked in a skillet. Like most lasagna dishes, it takes a little time to prepare, but it is easy and can be assembled ahead and baked before serving, as indicated below. I prefer to use whole wheat pasta, but use whatever you prefer. See the similar and related recipes for an eggplant version with tomato sauce.

Ingredients

• 1-1/2 pounds combination zucchini and yellow squash, sliced on the diagonal, about 1/4-inch thick
• 1-1/2 pound eggplant, sliced on the diagonal, about 1/4-inch thick
• 1-1/2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 large red pepper, cut in wide strips
• 1/2 large green pepper, cut in wide strips
• 8 ounces cremini or white button mushrooms, sliced
• 4 large cloves garlic
• 1 pound lasagna noodles, cooked according to package directions for al dente, drained and cooled (see comments above)
• 8 ounces mozzarella, grated
• 1 tablespoon dried oregano

   Sauce

• 6 tablespoons olive oil
• 5 tablespoons all-purpose flour
• 1 cup dry white wine
• 1 cup milk
• 1 cup cream
• Salt and pepper to taste
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup freshly grated Parmesan cheese

Place the zucchini, squash and eggplant in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Heat a grill, grill pan, broiler or large skillet over high heat. Grill the vegetable mixture, in batches, until softened and both sides are lightly browned. Remove to a platter. Do the same with the peppers, mushrooms and garlic until lightly browned. Coarsely chop the peppers. Mince the garlic. Set aside.

To make the sauce, place the 6 tablespoons olive oil and flour in a medium saucepan over medium heat. Stir to combine. Let cook, stirring constantly, for about 2 minutes. Do not let it darken. Gradually add the wine, milk and cream, about 1/2 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10 minutes. Remove from heat; add the salt, pepper, nutmeg and Parmesan cheese. Whisk until cheese is incorporated. Let cool slightly.

Preheat oven to 375° F. To assemble, lightly grease a 12-inch ovenproof skillet or similar-sized baking dish with olive oil or olive oil spray. Spread some of the sauce in the bottom. Top with a layer of noodles. Then layer with one-third of the zucchini, squash, eggplant, peppers, mushrooms and garlic. Sprinkle with about 1 teaspoon of the oregano, salt and pepper. Add one-third of the mozzarella cheese, about 1/2 cup of the sauce and another layer of noodles. Press down lightly. Repeat two times to make 3 layers in all. End with a layer of noodles, the remaining sauce and mozzarella cheese. Cover tightly with foil. Bake for 25 minutes or until hot and bubbly. Remove the foil and continue to bake until lightly browned, about 10 minutes. Remove from oven and let set about 10 minutes before cutting and serving. (Can be assembled up to two days ahead, covered with foil and refrigerated until needed. Allow about 10 extra minutes, covered, to bake.)

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