Grilled Lasagna — Meatless Monday

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Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

Though grilling season is in full swing, you don’t have to forgo your favorite plates of pasta until the fall. Lasagna, in fact, can be cooked just as easily on the grill as it can in the oven. Just a few simple steps is all it takes to prepare traditional lasagna in a very nontraditional way.

Food Network Magazine’s Grilled Lasagna (pictured above) is made in easy-to-assemble aluminum-foil packets that are sturdy enough to hold the classic ingredients inside of them. No-boil noodles form the base of the lasagna, which is layered with sliced ripe tomatoes, fresh spinach and a garlic-laced mozzarella-Parmesan cheese mixture. Thanks to the steam cloud that forms in the pouch while it’s grilled, the noodles become soft, the cheeses melted and the spinach wilted. For an added dollop of indulgence, open the packet before serving and top each square of lasagna with creamy ricotta cheese and in-season basil.

Complete this week’s meatless meal with a grill-friendly side dish: the Neelys’ Grilled Caesar Salad. To prepare, Pat and Gina grill whole heads of romaine hearts over medium heat until the lettuce is lightly charred and top them with a tangy lemon-Dijon dressing. A final sprinkling of nutty Parmesan cheese finishes their go-to salad, ready to eat in less than 25 minutes.

Get the Recipe: Grilled Lasagna

Meatless Monday , an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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