Grilled Spinach & Mozzarella Lasagna

Preparation Time: 30 min   |  Cook Time: 20 min

Calories: 703 kcal   |   Fat: 17.04 gram   |   Servings: 4

 

Ingredients:

 

16 ozs shredded mozzarella

1/2 cup grated parmesan cheese

1/8 tsp red pepper flakes

2 tsp minced garlic

Salt and Pepper to taste

1 tbs extra-virgin olive oil, plus more for drizzling

1 24 oz can of crushed tomatoes

12 no-boil lasagna noodles

8 cups fresh baby spinach

1/2 cup ricotta cheese

2 tbs chopped fresh parsley

1 tsp chopped fresh basil

2 tsp oregano

4 Nonstick Foil Sheets

 

 

Instructions:

 

  1. Preheat a grill to medium heat
  2. Combine the mozzarella, parmesan, red pepper flakes, salt, pepper and garlic in a bowl; drizzle with olive oil and mix well
  3. Lay out 4 double-layer sheets of nonstick foil
  4. Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water
  5. Divide half each of the spinach, tomatoes and mozzarella mixture any layer onto the noodles
  6. Repeat to make another layer of noodles, water, spinach, tomatoes and mozzarella mixture
  7. Finish each stack with a noodle, a smear of the tomatoes, 1 tablespoon water and a drizzle of olive oil
  8. Bring the foil together and crimp tightly closed to make 4 flat packets
  9. Place on the grill and let cook for about 10 minutes per side, until the noodles are tender
  10. While those are cooking mix the parsley, oregano and basil together
  11. Let rest for 5-10 minutes, open foil packets and top with herb mixture

 

Happy Grilling!

 

 

 

Address

195 Ebert Road

Winchester, VA 22603

Get In touch

Designed and Manufactured in the USA

©          The Watchman Stove | Patent Pending | All Rights Reserved

Preparation Time: 30 min   |  Cook Time: 20 min

Calories: 703 kcal   |   Fat: 17.04 gram   |   Servings: 4

 

 

 

Ingredients:

 

16 ozs shredded mozzarella

1/2 cup grated parmesan cheese

1/8 tsp red pepper flakes

2 tsp minced garlic

Salt and Pepper to taste

1 tbs extra-virgin olive oil, plus more for drizzling

1 24 oz can of crushed tomatoes

12 no-boil lasagna noodles

8 cups fresh baby spinach

1/2 cup ricotta cheese

2 tbs chopped fresh parsley

1 tsp chopped fresh basil

2 tsp oregano

4 Nonstick Foil Sheets

 

 

Instructions:

 

  1. Preheat a grill to medium heat
  2. Combine the mozzarella, parmesan, red pepper flakes, salt, pepper and garlic in a bowl; drizzle with olive oil and mix well
  3. Lay out 4 double-layer sheets of nonstick foil
  4. Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water
  5. Divide half each of the spinach, tomatoes and mozzarella mixture any layer onto the noodles
  6. Repeat to make another layer of noodles, water, spinach, tomatoes and mozzarella mixture
  7. Finish each stack with a noodle, a smear of the tomatoes, 1 tablespoon water and a drizzle of olive oil
  8. Bring the foil together and crimp tightly closed to make 4 flat packets
  9. Place on the grill and let cook for about 10 minutes per side, until the noodles are tender
  10. While those are cooking mix the parsley, oregano and basil together
  11. Let rest for 5-10 minutes, open foil packets and top with herb mixture

 

Happy Grilling!