Grilled Lasagna
Look out, lasagna has a new summer makeover. Fresh mozzarella, tomatoes and spinach paired with garlic, parmesan and a little Italian sausage roasted on the grill till the cheese gets melty and the noodles soft and tender {YUM}; this takes lasagna to a whole new level of fresh taste!
I think we found a new summer favorite at my house. This lasagna is so fresh and easy to make – best of all I don’t have to turn my oven on to heat up the kitchen. The original recipe was vegetarian, but lasagna without meat would never go over at my house, so I added some sausage with onions and mushrooms. I think it would be good with some thin-slice zucchini next time. You could add just about any veggie you wanted. You can find the no-boil lasagna noodles next to the regular lasagna noodles. I used Barilla – the package is smaller (about 7 inches) which makes a nice size for the grill. The box says no-boil and they are also rolled flat so they are easier to stack. I did make these on our gas grill – I tried to set the packages so they weren’t on the direct heat.
Have fun with this one – add all your favorites for one great-tasting summer meal.
Grilled Lasagna
Ingredients
- 1 1-pound ball fresh mozzarella, thinly sliced
- 1/2 cup grated parmesan cheese (more for garnish)
- 1/2 teaspoon red pepper flakes
- Kosher salt
- 2 cloves garlic, minced
- extra-virgin olive oil for drizzling
- 3 large tomatoes (thinly sliced, dice left overs for garnish)
- 1 pound ground sausage
- 1 cup mushrooms, chopped
- 1/2 medium onion, chopped
- 12 no-boil lasagna noodles
- 1 6 ounce package baby spinach
- fresh basil for garnish (optional)
Directions
In a skillet cook the sausage with the mushrooms and onions.
Combine the mozzarella, parmesan, red pepper flakes, 1/2 teaspoon salt, and 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 (about 14-16 inches long). Drizzle each with olive oil (spread the oil over the inside sheet to prevent noodles from sticking – a little extra under your first noodle), top with 1 noodle and sprinkle each noodle with 1 tablespoon water. Divide half each of the spinach, sausage mixture, sliced tomatoes and mozzarella mixture among the noodles. Repeat to make another layer of noodles, water, spinach, sausage mixture, 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 (top and bottom). Let rest 5 minutes.
Open and remove from foil or just serve in the packet. Top with parmesan cheese, diced tomatoes and fresh basil (I also added a little left over fresh mozzarella). Delicious and fresh!!
Makes 4 large servings
Recipe adapted from Food Network
OH WOW! That sounds so good. I have never thought of grilling lasagna!!! What a creative idea! I think I’m going to like to see what other grilling ideas you have for this summer!!! YAY!
~Amy