Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Wednesday, July 20, 2011

What's For Dinner: Grilled Lasagna

Yes, you read that correctly.  Grilled lasagna.

I saw this recipe in an email from The Food Network and have been thinking about it since.   I'll be making it for dinner Sunday night and will let you know what we think of it.

A few of the ingredients/steps are not quite what (I think) I would like - I'd like a cooked tomato sauce for the the final step for example.  My question to you - what would you do with this recipe?


Grilled Lasagna

Ingredients

  • 1 1-pound 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

  1. 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.
  2. 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.
  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 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.

Look for our results and some pictures next week!

(Recipe courtesy of Food Network)

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3 comments:

  1. What a strange recipe. Looking forward to hearing about how it turns out!

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  2. I am still trying to wrap my mind around a foil packet lasagna. I think that I would cut those lasagna in half! It seems like otherwise you will have four huge portions. Who eats a slice the length of a lasagna noodle? Then, like you, I would probably opt for a cooked sauce. The fresh tomatoes are too much like a salsa. I'd throw in some cooked Italian sausage to the packets, too. My carnivorous family would be more apt to like them that way. It sounds really intriguing. I cannot wait to hear how they turn out.

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