Grilled Lasagna
This warm-weather lasagna is prepared on the grill in a foil packet. The spinach filling makes it a great main dish option for a vegetarian-friendly cookout.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 296
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 296
1 pound 1- 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)
Directions:
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.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
