Recipe: Easy summer grilled lasagna

It’s summertime and the livin’ is easy and cheesy! Keep things simple this summer with foil packet grilling. Easy-to-prep, easy-to-cook, and easy-to-clean-up, these delicious and cheesy recipes can help you spend less time working and more time living it up!

Whether you have had a long day at work, or just enjoying a laid-back summer afternoon, foil packet meals make life easier and require a little prep time in the kitchen and a little time over the grill.

Grilled Lasagna Packets

Lasagna has a new place at the dinner table this summer. It’s a memorable recipe for entertaining; this alfresco version cooks in foil packets on the grill!

Recipe Tips:

• Any brand of Wisconsin fresh mozzarella or tomato basil cheddar can be used.

• We tried this recipe with Barilla Oven-Ready Lasagna noodles.

• Round out the special meal with a side salad and cheesy garlic bread.

• Be sure to use a heavy-duty aluminum foil to prevent tearing and make sure the packets are completely sealed.

• To bake the foil packets: Prepare the recipe as directed. Bake at 400﮿F for 20-25 minutes or until noodles are tender.

• Use a heavy duty, non-stick tin foil to prevent packets from breaking

• Fold packets to make a TIGHT seal

Video Link: https://www.youtube.com/watch?time_continue=2&v=4_T0qbbEwKU

Instructions

Brown sausage in a large skillet over medium-high heat until no longer pink. Remove sausage to a paper towel to drain.

Place 1 noodle onto four greased pieces of double thickness aluminum foil, each about 16 x 12-inches. Drizzle each noodle with 1 tablespoon water. Layer each with 2 slices mozzarella, salt, pepper and 1/4 teaspoon red pepper flakes. Sprinkle each with an eighth of the sausage, 1/4 cup tomatoes, 1/2 cup spinach and 1/4 cup cheddar. Season with salt and pepper. Repeat layers. Top with remaining noodle; drizzle each with 1 tablespoon water. Sprinkle with remaining cheddar. Fold foil into packets and seal tightly.

Grill, covered, over medium-high heat for 10 minutes. Flip packet; grill, covered, for 10-15 minutes longer or until noodles are tender. Meanwhile, combine the remaining tomatoes, basil and olive oil in a small bowl. Season with salt and pepper to taste.

Remove foil packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape. Serve lasagna with tomato salsa.

Recipe Tips

Any brand of Wisconsin fresh mozzarella or tomato basil cheddar cheese can be used.

We tried this recipe with Barilla Oven-Ready Lasagna noodles. The size of each noodle was approximately 7 x 3 1/2-inches.

To bake the foil packets: Prepare the recipe as directed. Bake at 400˚F for 20-25 minutes or until noodles are tender.

Cheesemonger Tip

Henning’s Tomato Basil Cheddar cheese has won Best of Class in the U.S. Championship Cheese Contest! White cheddar cheese blended with tomato and basil; it is also delicious served sliced in sandwiches, on a cheese board for snacking and sprinkled in Italian dishes.