That vegetarian friend of yours will love this recipe, and your waistline would love it too! Make your lasagna healthy with this recipe!


  • 1 ¼ tsp. chopped fresh basil
  • 1 medium red bell peppers cut in 1” pieces (about ¼ cup)
  • 1 clove garlic, pressed
  • 8 oz. package shredded mozzarella cheese
  • 6 lasagna noodles, cooked
  • Olive oil
  • ½ onion, cut into slices
  • ⅓ cup freshly shredded parmesan cheese
  • 3 cups jar pasta sauce, heated
  • ⅛ tsp. ground black pepper
  • ¼ tsp. salt
  • 1 zucchini, sliced


Preheat the George Foreman Grill to 370°F.

Arrange zucchini, bell peppers and onion slices on Grill Plate. Season with salt and black pepper. Cook 4-5 minutes, until tender. Remove vegetables and set aside.

In a medium size bowl, mix mozzarella cheese and parmesan cheese.

Spread about 1/3 cup heated pasta sauce in ungreased deep dish baking plate. Top with two noodles.

Spread about ¼ roasted vegetables over noodles and top with ¼ of the mozzarella/parmesan cheese mixture over the sauce.

Repeat layers two more times, ending in cheese.

Place deep dish baking plate on bottom of grill. Close lid

Set the baking time for 20 minutes and temperature to 370°F.

Bake until hot and cheese is melted and golden.

Using pot holders, remove deep dish baking plate from grill and place on heat-resistant surface.

Let stand for 10 minutes before serving.


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