Grilled Lasagna

by Monica Bennion on June 14, 2012

Grilled Lasagna pairs nicely with our Reserve Barbera

Enjoy an Italian classic cooked on the grill!  Pair alongside our J&S Reserve Barbera for a real taste of Italy.

1 1-pound ball fresh mozzarella, halved and thinly sliced
1/2 cup grated Parmesan cheese
Pinch of red pepper flakes
2 cloves garlic, grated
1 tbsp. 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 (5 ounces)
1/3 cup low-fat ricotta cheese
1/3 cup fresh herbs (basil, mint and/or parsley)

1.  Preheat a grill to medium.  Combine the mozzarella, Parmesan, red pepper flakes, 1/2 tsp. salt and all but 1/4 tsp. garlic in a bowl.  Drizzle with olive oil and toss.  Season the sliced tomatoes with salt.
2.  Lay out 4 double-layer sheets of nonstick aluminum foil.  Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tbsp. 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 tbsp. water and a drizzle of olive oil.  Bring the foil together and crimp tightly closed to make 4 flat packets.
3.  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 tsp. garlic and 1 tbsp. olive oil in a bowl.  Open the packets and cut the lasagna in half, if desired.  Top with the tomato mixture, ricotta and herbs.

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