OptiGrill Vegetarian Lasagna

• 1 tablespoon olive oil
• 1 onion peeled and diced
• 3 carrots, peeled and chopped
• 1 yellow bell pepper
• 3 zucchinis, peeled and finely sliced
• Thyme
• 2 bay leaves
• 400g tomato sauce
• 6 to 8 lasagna sheets
• 80g + 25g grated parmesan
• 20g butter
• 40g flour
• 50cl milk
• Nutmeg, salt and pepper

Heat the olive oil in a large sauté pan. Add the onion and carrots and sauté until cooked, stirring occasionally. Add some dried thyme to taste, the bay leaves and the tomato sauce. Bring to the boil, then reduce the heat and let cook for 10 minutes on low or until slightly thickened.

Turn the grill on to grill the zucchini and bell pepper. Select Manual mode setting, select red color setting and press OK. Once the grill is preheated, place the zucchini slices inside and grill for 5 minutes or until well marked. Grill the pepper cut in large strips for 5 minutes as well.

Prepare the bechamel sauce : in a medium-sized saucepan, melt the butter. Add the flour, and let cook for 2 minutes, stirring constantly. Add the milk little at a time while whisking and slowly cook for 12 minutes. Add the 80g of parmesan, nutmeg, salt and pepper to taste.

Pour half of the tomato sauce in the Snacking and Baking Accessory. Layer half of the lasagna sheets on top, pour the rest of the sauce and finish with lasagna sheets. Pour the bechamel sauce on top of the lasagna, spread evenly and sprinkle with the remaining 25g of parmesan.

Place the accessory in your OptiGrill and close the lid. Turn the grill on, select Manual mode setting, select orange color setting and cook for 25 minutes.

Enjoy !