Sounds crazy, doesn't it? But sure enough it is doable! But why grill? Because it is faster, than baking in the oven and the noodles have those attractive grill marks, which add a nice little crispy bite to the dish. I like to keep it simple—spinach, cheese, and tomatoes.
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Grilled Spinach Lasagna
Serves 8
1 pack lasagna noodles, about 24 pieces, cooked al-dente (not too soft), rinsed with cold water
1 32-oz container ricotta cheese
2 cups leaf spinach, washed, dried and chopped
1 large egg, beaten
pinch of sea salt
1 t spoon freshly ground black pepper
1 28-oz can whole peeled roma tomatoes in sauce
few basil sprigs for garnishing
1 cup shredded mozzarella cheese
For grilling you will need:
Metal cookie sheet
Metal grilling tongs
Lasagna dish
- Cook lasagna noodles, strain, rinse with cold water and arrange flat on the counter
- In a bowl, mix together the ricotta cheese, egg, spinach, salt and pepper
- Make the rolls: smear 2 T spoons of cheese mixture 3/4 of the way down the noodle, roll towards the empty end. Repeat, arrange them on a metal cookie sheet
- Chop the canned tomatoes, pour them with the sauce into a lasagna dish, cover with some torn basil leaves
- Preheat grill to 350°F. Grill lasagna rolls for 10 minutes on one side, flip with the metal tongs and cook for another 1o minutes, always with the grill cover on
- Arrange hot off the grill rolls into the lasagna dish with tomatoes, cover with mozzarella and some whole basil leaves, put it on a metal baking sheet, place the sheet on a grill, turn off gas, cover and let lasagna stand there for 5 minutes. Meanwhile, arrange the table
- Sere with extra basil leaves and enjoy!
