Grilled Lasagna

Directions

1. 1
   Preheat a grill to medium.
2. 2
   Combine the mozzarella, parmesan, red pepper flakes, 1/2 teaspoon salt, and all but 1/4 teaspoon garlic in a bowl; drizzle with olive oil and toss.
3. 3
   Season the sliced tomatoes with salt.
4. 4
   Lay out 4 double-layer sheets of nonstick foil.
5. 5
   Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water.
6. 6
   Divide half each of the spinach, sliced tomatoes and mozzarella mixture among the noodles.
7. 7
   Repeat to make another layer of noodles, water, spinach, tomatoes and mozzarella mixture.
8. 8
   Finish each stack with a noodle, 1 tablespoon water and a drizzle of olive oil.
9. 9
   Bring the foil together and crimp tightly closed to make 4 flat packets.
10. 10
    Grill the packets, covered, until tender, about 10 minutes per side.
11. 11
    Let rest 5 minutes.
12. 12
    Meanwhile, mix the grated tomatoes, a pinch of salt, the reserved 1/4 teaspoon garlic and 1 tablespoon olive oil in a bowl.
13. 13
    Open the packets and cut the lasagna in half, if desired.
14. 14
    Top with the tomato mixture, ricotta and herbs.
15. 15
    Per serving: Calories 924; Fat 37 g (Saturated 21 g); Cholesterol 108 mg; Sodium 807 mg; Carbohydrate 98 g; Fiber 8 g; Protein 47 g
16. 16
    Photograph by Antonis Achilleos