Grilled Lasagna
Grilled Lasagna might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 887 calories, 50g of protein, and 42g of fat each. For $4.17 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires baby spinach, kosher salt, red pepper flakes, and packaged no-boil lasagna noodles. 7 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for The Fourth Of July. Only a few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns an excellent spoonacular score of 94%. Similar recipes include Lasagna Grilled Cheese, Lasagna Grilled Cheese, and Grilled Zucchini Lasagna.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
8 cups baby spinach (about 5 ounces)
1/3 cup chopped fresh herbs (basil, mint and/or parsley)
1 1-pound ball fresh mozzarella, halved and thinly sliced
2 cloves garlic, grated
Kosher salt
1/3 cup low-fat ricotta cheese
1 tablespoon extra-virgin olive oil, plus more for drizzling
12 no-boil lasagna noodles
1/2 cup grated parmesan cheese
Pinch of red pepper flakes
3 large tomatoes (2 thinly sliced, 1 grated)
Equipment:
grill
bowl
aluminum foil
Cooking instruction summary:
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. Photograph by Antonis Achilleos
Step by step:
1. Preheat a grill to medium.
2. 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.
3. 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.
4. 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.
5. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
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