Grilled lasagna? I know, I know. Sounds weird. But if you’re stuck between your love of noodles and summer grilling, this is nirvana. I’d love to give credit to wherever I picked up this idea, but I completely forget. I saw it in a magazine (Food Network maybe?) a few years ago, and like most recipes, simply skimmed it, then headed into my kitchen to make it my own. Here’s what happened.
- 1 Package of Lasagna Noodles
- 1 Cooked Chicken Breast (Or pieces of rotisserie chicken, or ground beef or turkey — or no meat at all if you’re out or a vegetarian. You make the rules.)
- 1 Ripe Tomato, Sliced
- 1 Bunch Fresh Basil Leaves
- 1 Package Fresh Mozzarella (Shredded also works nicely, but I love how gooey fresh mozz gets!)
- 1 Container Ricotta Cheese
- 1/2 Cup of Olive Oil -AND/OR-
- 1/2 Cup of Pasta Sauce (Your choice. Homemade freezer tomato sauce is awesome on this, but if you’ve got a jar of alfredo laying around, whatever works!)
- Gentleman, start your grills. (Especially if you have a charcoal grill. Those sons o’ Bs turn out delicious food, but they take forever to heat up.)
- Cook your lasagna noodles as directed, but cut about 1-2 minutes of your cook time so they’re just under al dente (remember these are going on the grill, so they’ll cook some more)
- Drain and rinse the noodles with cold water, and set aside. Then lay out your aluminum foil.
- Cut your noodles in halves or thirds (depends how big you want your portions), then brush your foil with olive oil and lay your first noodle down
- Spoon your sauce onto the noodle, lay down your chicken and add a dollop of ricotta, add another noodle, then a slice of tomato, fresh mozzarella and a basil leaf or two, then top with another noodle.
*Note: There is absolutely zero science to this layering. It’s not unusual for me to wind up with different packets with more chicken, sauce, cheese, etc., than others. That’s the beauty of it. Though I’d recommend staying consistent with the number of noodle layers for cooking time purposes.
- Brush your top noodle with olive oil, then fold the foil up into a packet, making sure the ends are tightly shut (so no sauce or mozz-y goodness leaks out).
- Make as many packets as you like, then lay on the grill when you’ve got medium to high heat & cook for about 10-15 minutes each side.
*Note: If you’re not crunched for time, you may want to test a packet or two first, depending upon how tender you want your lasagna. Grilling lasagna can result in some chewy/crunch pasta edges, so if that doesn’t sound like your thing, you might want to be careful on time.
Do you have any creative recipes for grilling? I’d love to hear from you (especially if you take a stab at grilled lasagna!). Want to stay updated on posts with real food and easy recipes? Subscribe to get recipes in your inbox, or follow me on Facebook, Twitter, and Instagram!