Lasagne on the BBQ

Food

Missing a good ole lasagne on the road?  Here’s a great way to make a lasagne as you roll solo on a bbq.  

Get out your aluminum foil and lets get cooking!

 

Preparation Time

20 Minutes

Cooking Time

20 Minutes

Method

Foil packet on the bbq

Ingredients

  • 450g grated mozzarella, 
  • 1/2 cup grated parmesan cheese 
  • Pinch of red pepper flakes
  • Salt
  • 2 cloves garlic, crushed
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 3 large tomatoes (2 thinly sliced, 1 grated)
  • 12 no-boil lasagna sheets
  • 8 cups baby spinach
  • 1/3 cup low-fat ricotta cheese
  • 1/3 cup chopped fresh herbs (basil, mint and/or parsley)

Method

  • 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.