Barbequed Lasagna
Why I Love This Recipe
I made a lasagna once that was far too big for my oven. We decided, instead of painstakingly transferring it into smaller dishes, that we should grill it instead! It is the most delicious lasagna I have ever had! The bottom gets carmalized from the direct heat and it cooks it perfectly through. Don't be scared! Try it! If you are afraid of messing up your grill, put a cookie sheet under to catch overflows! I use disposable pans for ease of cleanup, but your oven-safe ones will work just as well!
Ingredients You'll Need
1 package of lasagna noodles (boil them, or buy the no-boils)
1 jar of your favorite spaghetti sauce
1-3 cloves of garlic chopped fine
1 small onion diced fine
1 pound of meat of your choice, or meatless is fine
1 package of frozen spinach, thawed, drained, and squeezed to get extra liquid out
1 16 oz. pack of ricotta
1 16 oz. pack of cottage cheese
3 pounds shredded mozzarella
2 eggs
parmesan cheese (I never measure, just to your taste)
parsley & basil (or just italian seasoning blend works)
salt
pepper
Directions
Heat your grill to around 350 (the medium-high side of medium should work)
Brown the meat with the onion and garlic, and then drain.
Add some sauce to the lasagna pan (enough to coat the bottom) and then add the rest into the meat.
Mix all of the cheeses (except mozz.), herbs, spinach, and eggs together.
Simply layer: noodles, meat/sauce, cheese, mozz.; over and over.
End with noodles and then mozz. cheese or just the mozz. cheese . It is up to you.
I also put extra herbs on the top and some more parm. too.
Put, covered, on your grill for about 40 minutes.
Take the foil off and let the cheese on top melt for another 10 minutes.
Remember to let your lasagna rest at least 10 minutes before cutting or you will have a soupy mess!
