Ninja Foodi Health Grill & Air Fryer Vegetable Lasagne
Tip: You can top your lasagne with cheese 5 minutes before cooking has finished.
Add your favourite vegetables or chili flakes for extra heat.
- 1 pack dried lasagne pasta sheets
- 2 tbsp olive oil
- 1 courgette – finely diced
- 140g broccoli – finely diced
- 1 red bell pepper – finely diced
- 1 yellow bell pepper – finely diced
- 140g champignon mushrooms – finely diced
- 500g tomato passata
- 100ml water
- 2 garlic cloves - minced
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp thyme
- 1/2 tsp rosemary
- Salt and pepper to taste
- Cheese Layer
- 140g grated hard cheese
- 140g grated mozzarella
- 250ml heavy cream
- Pinch of nutmeg
- Salt and pepper
In a large bowl add olive oil, 400g of tomato passata, garlic, oregano, basil, thyme, rosemary, salt and pepper. Combine well.
Add all chopped vegetables to the tomato sauce and stir well.
In a medium sized bowl combine hard cheese, mozzarella, heavy cream, nutmeg, salt and pepper.
Combine remaining tomato passata with water and spread out half of the mixture on the bottom of cooking pot.
Cover bottom of cooking pot with lasagne sheets and spread on ¼ of vegetable mixture evenly. Layer with more pasta sheets and then spread 1/3 cheese mix. Repeat this until you have used all the vegetable and cheese mix.
Once you have finished, top your lasagne with remaining tomato water mix. Cover with a layer of baking paper and aluminum foil to prevent from drying out during baking.
Place pot with lasagne in the unit, select BAKE, set temperature to 170°C and set time to 45 minutes. Select START/STOP to begin preheating. Once unit has beeped to signify it has preheated, open and close lid to begin cooking.
When cooking has completed, remove pot from the unit and allow to rest for 10 minutes.
Serve hot with freshly grated parmesan and basil.