If you love grilling outside, but also love Italian comfort food, here's a recipe for you.
Smith`s Chef Jeff Jackson joined us from his kitchen with a recipe for Grilled Lasagna.
12 oven-ready lasagna noodles
1 lb. ground Italian sausage or beef
¼ c. chopped onion
¼ c. red bell pepper, diced
1 tbsp. garlic, minced
1 tbsp. Italian seasoning
24 oz. favorite jarred marinara sauce
Salt and pepper to taste
¾ c. ricotta cheese
1 lg. egg
1 c. parmesan cheese, divided
2 c. shredded mozzarella
2 tbsp. olive oil
Heavy duty aluminum foil
Preheat your grill to medium heat. In a large skillet over med-high heat, add a little salt and pepper and brown and the meat. Add the onion, red bell pepper, garlic and Italian seasoning. Cook for an additional 5 minutes or until the onions are softened. Drain the excess fat and then stir in the marinara sauce. Simmer 5-10 minutes. Set aside
In a small bowl, mix the ricotta and egg until smooth. In another bowl, combine the mozzarella with ½ c. of the parmesan and the olive oil. Run each noodle under a little running water and place on a plate. Lay out 4 sheets of the heavy duty aluminum foil, about 16x16 square, and spray each with non-stick spray.
Place one noodle on each sheet and then top each with about ¼ c. of the marinara.
Next put about 3 tsp. of the ricotta mixture and spread evenly.
Sprinkle each with about half of the mozzarella cheese mixture.
Repeat the process with another noodle, sauce, ricotta then mozzarella. Top that with the remaining noodles. Cover each with what`s left of the marinara sauce, and then sprinkle the last ½ c. of parmesan on the top.
Fold over the aluminum foil to make a pouch making sure to crimp the edges.
Grill each packet for 10 minutes per side.
Remove from the grill and let them rest for 5 minutes.
Serve and enjoy still in the foil.
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