You really can cook just about anything on the George Foreman Grill! Check out the video!
** My notes: I used 2% shredded mozzarella cheese to cut down on some of the fat content. I also recommend spraying the foil with cooking spray to ensure the first noodle does not stick! Also, you will need more than 1TBSP of water per noodle. Some of my noodles around the edges and a few spots in the middle were still a little hard but I know if they had more water in the foil packet they all would of cooked perfectly. Also I suggest making them smaller. Break the noodles apart and make each person a little lasagna packet. The noodles will surely cook through then and each person can grab their own packet. Keep in mind the instructions are for a regular grill and I used my George Foreman. I still cooked it 10 mins but I closed the lid and walked away, no need to flip! And if you follow the recipe posted below exactly, keep in mind your serving of lasagna has over 900 calories! OUCH! I lightened it up by using the 2% cheese and less cheese than the recipe called for. I wish they had no boil whole wheat noodles. You could even add some light Italian sausage to this dish for the meat eater in your life.
Recipe courtesy Food Network Magazine
- 1 1-pound ball fresh mozzarella, halved and thinly sliced
- 1/2 cup grated parmesan cheese
- Pinch of red pepper flakes
- Kosher salt
- 2 cloves garlic, grated
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 3 large tomatoes (2 thinly sliced, 1 grated)
- 12 no-boil lasagna noodles
- 8 cups baby spinach (about 5 ounces)
- 1/3 cup low-fat ricotta cheese
- 1/3 cup chopped fresh herbs (basil, mint and/or parsley)
Preheat a grill to medium. Combine the mozzarella, parmesan, red pepper flakes, 1/2 teaspoon salt, and all but 1/4 teaspoon garlic in a bowl; drizzle with olive oil and toss. Season the sliced tomatoes with salt.
Lay out 4 double-layer sheets of nonstick foil. Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water. Divide half each of the spinach, sliced tomatoes and mozzarella mixture among the noodles. Repeat to make another layer of noodles, water, spinach, tomatoes and mozzarella mixture. Finish each stack with a noodle, 1 tablespoon water and a drizzle of olive oil. Bring the foil together and crimp tightly closed to make 4 flat packets.
Grill the packets, covered, until tender, about 10 minutes per side. Let rest 5 minutes. Meanwhile, mix the grated tomatoes, a pinch of salt, the reserved 1/4 teaspoon garlic and 1 tablespoon olive oil in a bowl. Open the packets and cut the lasagna in half, if desired. Top with the tomato mixture, ricotta and herbs.
Disclosure: I am one of 10 Brand Ambassadors in the George Foreman Knock out the Fat Weight Loss Challenge. I was sent a George Foreman Grill for my participation in this challenge and will be compensated for my time at the end of the 90 day challenge. HOWEVER, ALL opinions expressed in this post are 100% my own