Grilled lasagna
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 924, total fat 37 G., saturated fats 21 G., proteins 47 G., carbohydrates 98 G., fiber 8 G., cholesterol 108 mg, sodium 807 mg, sugar - G.
Calories 924, total fat 37 G., saturated fats 21 G., proteins 47 G., carbohydrates 98 G., fiber 8 G., cholesterol 108 mg, sodium 807 mg, sugar - G.
Grilled lasagna - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g mozzarella cheese, thinly sliced
- 1/2 cup finely grated Parmesan cheese
- A pinch of dried red pepper flakes pepper
- Salt
- 2 cloves garlic, grated
- Olive oil
- 3 large tomatoes (2 thinly sliced, 1 grated)
- 12 dry lasagna sheets
- 8 cups baby spinach (about 150g), coarsely chopped
- 1/3 cup cheese ricotta
- 1/3 cup chopped fresh herbs (basil, mint and/or parsley)
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Cooking the dish according to the recipe:
- Preheat the grill to medium. In a bowl, combine the mozzarella, Parmesan, pepper flakes, 1/2 teaspoon salt, and garlic (reserve 1/4 teaspoon garlic for serving). Drizzle with a little olive oil and toss to combine. Season the sliced tomatoes with salt.
- Lay out four double-layer sheets of foil. Brush each with olive oil, place a layer of lasagna, and pour 1 tablespoon of water over it. Arrange half the spinach on each lasagna, then top with sliced tomatoes and the mozzarella mixture.
Continue layering in the same order, finishing with lasagna. Drizzle with olive oil and pour 1 tablespoon of water over the lasagna. Seal the lasagna packets tightly, pinching the edges of the foil together. - Bake the lasagna, covered, until tender, about 10 minutes per side. Turn off the grill and let it rest for 5 minutes.
Meanwhile, in a bowl, combine the grated tomatoes, a pinch of salt, the remaining 1/4 teaspoon of garlic, and 1 tablespoon of olive oil. lasagna onto plates and sprinkle with tomato mixture, ricotta cheese and herbs.
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