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Easy Roasted Vegetable Lasagne

Easy Roasted Vegetable Lasagne

Ingredients

We recommend: the George Foreman Evolve Grill with Deep Pan Plate

Serves: 8

  1. Preheat the George Foreman Evolve Grill to 190°C.
  2. Place chopped courgette, bell peppers and onion slices on the grill plate, season with salt and black pepper, and cook for 4-5 minutes until tender. Remove vegetables and set aside.
  3. In a medium size bowl, mix mozzarella cheese and parmesan cheese.
  4. Heat your pasta sauce of choice in a small saucepan and spread about 1/3 of it on the bottom of the ungreased deep dish baking plate. Top with two lasagne sheets.
  5. Spread about ¼ of the roasted vegetables over the pasta sheets and top with ¼ of the cheese mixture.
  6. Repeat all layers until you use them all, ending in cheese.
  7. Place the filled deep dish baking plate into the grill and close the lid.
  8. Set the baking time for 20 minutes and temperature to 190°c. Bake until piping hot and the cheese is melted and golden.