Sure, you could make lasagna in the oven, but during the summer, why not make it on the grill? These super simple Grilled Lasagna Packets will change the way you think about lasagna – and make it an approachable summer dish!
Grilled Lasagna Packets with Pesto
I love lasagna, but it is a drag to put on the oven in the summertime, isn’t it? We want to grill everything, be outdoors, and the time we spend in the kitchen, we want it to be prepping raw vegetables and tossing crunchy salads.
Originally, I thought about simply building a lasagna in a foil pan and cooking it that way, but I thought these individual packets were more party friendly (and easier to serve.) There are a couple nuances with these grilled lasagna packets, which I’ve mentioned in the recipe.
Just like when you bake any type of pasta raw in the oven (if you haven’t tried that out yet, try this Baked Ziti!) the biggest hurdle is covering all the pasta sufficiently in liquid so that it cooks and isn’t crunchy. Now, that can be especially tricky in this situation, so I found it most helpful to open the packets and spoon a little extra sauce or some water into the packet over the pasta.
I love adding a dollop of pesto on top of this lasagna to give it an extra summery boost of basil flavor.
These are a fun way to serve lasagna up individually in the summertime (especially if you want to customize your fillings and toppings) and will certainly be a conversation starter! I can’t wait to hear what you think and as always, tag #inspiralized.
Grilled Lasagna Packets
- 1 1/2 cups ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1 large egg
- Salt and pepper
- 24-ounces tomato basil sauce
- 12 oven ready lasagna noodles, broken in half
- 1 large or 2 medium zucchinis, sliced into 1/8-inch thick rounds
- 2 cups shredded mozzarella cheese
- basil pesto to garnish
- Heat a grill to medium-high, about 425 degrees.
- In a medium bowl, whisk together the ricotta, Parmesan, egg, and season with salt and pepper. Set aside.
- Place about a 16 x 12 piece of aluminum foil on the countertop or other flat surface. Top with another piece to make a double layer.
- In the center of the foil, spread out ¼ cup of sauce and spread it around just enough to cover an area for 2 side-by-side half lasagna noodles (about a 5 x 4 space.) Place the noodle halves vertically down on the sauce (side by side.) Spread the cheese over the lasagna noodles, then top with the zucchini rounds, then more sauce (about 2 tablespoons.) Top with two more lasagna noodle halves and repeat with cheese, zucchini, and sauce. Repeat again with more noodles, cheese, zucchini, and sauce. Top with two more lasagna noodle halves and repeat with remaining cheese, then sauce, and then sprinkle over with mozzarella cheese. Top with two tablespoons of water.
- Repeat with remaining ingredients until 6 packets are made. Fold the packets up very carefully, leaving room at the top and sides so that the foil doesn’t touch the top of the lasagna. This is tricky, but the less the foil touches the lasagna, the less it will stick and thus, they’ll be easier to open and serve (you won’t have to peel off the lasagna off the foil.)
- Place the packets on the grill for 20 to 25 minutes, shaking the packets after 10 minutes on the grill. Carefully open up the packets slightly after 15 minutes and if the lasagna edges are a little crispy, spoon in some sauce or add a tablespoon or two of water. Refold the packets and continue to grill.
- After 20 to 25 minutes, open, cut with a fork and if the lasagna is tender and cooked through, remove the packets from the grill and let rest for 5 minutes, still folded. Carefully open the packets and once steam has escaped, top with pesto, if desired. Serve on plates. If you’d like to serve the grill packets out of the foil, it will take a bit more finessing. The bottom piece of lasagna may have stuck to the foil, but if you peel it off carefully, it has a yummy grilled flavor and is more al dente than the other layers. Enjoy!