Grilled Lasagna

WTH? You can grill lasagna? Yes, obviously you can now! I had no idea these two food wonders could ever join as one, but alas, they have. I will admit, lasagna never photographs well IMO, however I can promise you that the taste of this lasagna was right on par. The Parmesan, mozzarella and garlic mixture added a new tangy flavor to garlic. The sliced tomatoes and spinach added an additional fresh "just-picked" taste that left my taste buds very satisfied.

Grilled Lasagna
Source: Adapted from The Food Network Magazine July/August 2011 Issue
Serves 4

Ingredients

1 1-pound ball fresh mozzarella, halved and thinly sliced

½ 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)

⅓ cup low-fat ricotta cheese

⅓ cup chopped fresh herbs (basil, mint and/or parsley) SS: I forgot to get herbs, but would use them next time!

Directions

1. Preheat a grill to medium. SS: I used a grill pan. Combine the mozzarella, parmesan, red pepper flakes, ½ teaspoon salt, and all but ¼ 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. SS: When you put the water and oil on the noodles, be sure to spread them both across the entirety of the noodle to prevent the noodles from sticking to the foil packets. 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 ¼ 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.

Bon apetit!