Recipe of the Day: Lasagna on the Grill

August 9, 2011 Lasagna on the Grill Recipe courtesy of Food Network Magazine Yes, you can cook lasagna in the height of summer! Just fire up the grill, take your no-boil noodles outside and you'll be dining in 40 minutes flat. Get the Recipe: Lasagna on the Grill Start With an Antipasti End Your Meal on a Sweet Note With Gelato Go To FoodNetwork.com

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

• 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.
• Per serving: Calories 924; Fat 37 g (Saturated 21 g); Cholesterol 108 mg; Sodium 807 mg; Carbohydrate 98 g; Fiber 8 g; Protein 47 g

Photograph by Antonis Achilleos