From subscriber renoczar

Grilled Vegetables
3 large bell peppers (any color), seeded cut lengthwise into quarters
3 medium yellow squash or zucchini or a mixture cut lengthwise into ¼ inch slices
1 large red onion cut into ¼ inch slices

Tomato Puree
Version 1: 4 pounds tomatoes, (9) cut lengthwise into quarters
½ c vodka
1 ½ tsp salt
Version 2: 3 (8 ounce cans) Tomato Puree

White Sauce
2 ½ Tbsp all purpose flour
¼ tsp salt
¼ tsp ground nutmeg
2 cups fat free milk

Remaining ingredients. 12 uncooked lasagna noodles **do not need to cook**
1 c chopped basil
¼ tsp black pepper
1 c (4 oz) finely shredded Gruyere cheese
½ c (2 oz) grated parmesan cheese

1. Prepare grill or grill pan

2. To prepare grilled vegetables, place bell peppers, skin side down on grill rack/pan coated with cooking spray. Cook 15 minutes until blackened. Place in zip lock bag, seal Let stand 15 minutes. Peel and cut into strips.

3. Place squash and onion on rack/pan; cook 5 minutes or until tender.

4. To prepare Tomato Puree, version 1: place tomatoes in large dutch oven. Cover and cook over medium heat 30 minutes or until tender, stirring occasionally. Put cooked tomatoes into blender or food processor, process until smooth. Return puree to pan, stir in vodka, bring to a boil. Reduce heat to a simmer, uncovered for about 10 minutes; stir occasionally. Remove from heat, stir in salt. Makes 5 cups puree.