Grilled lasagna is an easy summer dinner made with no-boil noodles, fresh mozzarella, spinach, and tomatoes, all cooked in foil packets in about 40 minutes. That makes it a quick weeknight dinner or backyard cookout main for any potluck, since the grill does all the work for you.
The make-or-break move is sprinkling each noodle layer with a tablespoon of water before sealing the foil packet. That moisture steams inside the packet and cooks the no-boil noodles through, so they come out tender instead of crunchy.
What sets this version apart is the raw grated tomato sauce spooned on after grilling, which adds a bright, fresh contrast. That uncooked sauce keeps the dish light and summery, which is something a heavy red sauce would overpower.
Grilled Lasagna
Course: DinnerCuisine: American, ItalianDifficulty: Easy4
servings20
minutes20
minutes695
kcalIndividual foil packets layered with no-boil lasagna noodles, fresh mozzarella, Parmesan, baby spinach, and sliced tomatoes. Grilled covered for 20 minutes, then topped with raw grated tomato sauce, ricotta, and fresh herbs.
Ingredients
1 one-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
- Prep the filling:Combine the mozzarella, Parmesan, red pepper flakes, 1/2 teaspoon salt, and all but 1/4 teaspoon of the garlic in a bowl. Drizzle with olive oil and toss. Season the sliced tomatoes with salt.
- Build the packets:Lay out 4 double-layer sheets of nonstick foil. Drizzle each with olive oil and top with 1 noodle. Sprinkle each noodle with 1 tablespoon water. Divide half of the spinach, sliced tomatoes, and mozzarella mixture among the noodles. Add a second noodle to each, sprinkle with 1 tablespoon water, and layer with the remaining spinach, tomatoes, and mozzarella mixture. Top each stack with a third noodle, 1 tablespoon water, and a drizzle of olive oil. Bring the foil together and crimp tightly to make 4 flat packets.
- Grill the packets:Preheat a grill to medium. Place the packets on the grill, cover, and cook for 10 minutes per side until the noodles are tender. Remove and let rest for 5 minutes.
- Make the raw sauce:While the packets grill, mix the grated tomato, a pinch of salt, the reserved 1/4 teaspoon garlic, and 1 tablespoon olive oil in a bowl.
- Serve:Open the packets and cut the lasagna in half if desired. Top with the raw tomato sauce, ricotta, and fresh herbs.
FAQs
Why do I need no-boil noodles for this recipe?
No-boil noodles are required because they absorb the tablespoon of water added to each layer and soften in the steam. Regular dried lasagna noodles need far more liquid and a longer cook time than a foil packet can provide. Fresh pasta sheets are too delicate and fall apart in the high heat.
What type of foil works best for the packets?
Double-layer nonstick foil holds the packets together and prevents sticking without extra oil on the inside surface. Standard foil works if you grease it with olive oil, but the noodles tend to stick and tear when opened. Crimp the edges tightly so no steam escapes during grilling.
How do I make the raw tomato sauce?
Grate one large tomato on a box grater, discarding the skin that stays in your hand, then mix with garlic, salt, and olive oil. The result is a fresh, chunky sauce that needs no cooking and balances the hot melted cheese. Make it while the packets grill so it is ready the moment you open them.
How long should the packets grill on each side?
Ten minutes per side over medium heat with the lid closed gives the noodles enough steam to cook through. Flip the packets carefully with tongs or a spatula to avoid tearing the foil. Let them rest for five minutes after grilling so the cheese sets and the layers hold together when you cut them.
Which herbs work best as a topping?
Basil, mint, and parsley are the herbs listed in the recipe, and you can use any mix of the three that you prefer. Basil carries the most traditional Italian flavor, while the mint adds a surprising cool note that works well with the raw tomato sauce. Use a full third cup so the herbs show up in every bite.
