Cheesy, a little charred and filled with fresh flavor, Grilled Mini Spinach Lasagna is an easy comfort food recipe designed for outdoor cooking.
The days we covet are coming — warm evenings with clear skies and bright sun. Maybe a light breeze. A strong desire to be outside. Perhaps even a book and a beverage to keep you company. I can hardly wait.
On days like those, cooking outside is such a joy. You get to continue enjoying the beautiful weather while making something amazing. And, fortunately, there are so many wonderful foods that can be grilled — including lasagna.
Yes, lasagna.
Doesn’t it look good? I’ve been making grilled lasagna for more than a decade and a half. It’s remarkably good, but also so satisfying. Plus, it can be made ahead, frozen and cooked later — I love a good make ahead meal.
You start with cooked lasagna noodles — one per lasagna. It’s layered with cheeses, sauce and spinach in a mini loaf pan and then grilled to perfection. This can all be done at once, or you can assemble these in the pans and chill until you’re ready to cook them. Freeze them if you won’t be cooking in a couple days.
And then dig in. Served with a simple green salad, this is a complete meal perfect for eating al fresco. Like the idea, but need a meatier recipe? Try my Mini Grilled Sausage Lasagna recipe!
Now, ready to dig in?
Grilled Mini Spinach Lasagna
Cheesy, a little charred and filled with fresh flavor, Grilled Mini Spinach Lasagna is an easy comfort food recipe designed for outdoor cooking.
Ingredients
- 8 lasagna noodles, cooked and cooled
- 1 cup ricotta cheese
- 2 cups packed baby spinach
- 2 cups tomato basil marinara
- 2 cups shredded mozzarella cheese
Instructions
- Heat your grill on its hottest setting (if using gas) or prepare charcoal for cooking. Also, you will need four disposable mini-loaf pans.
- Line each of the mini-loaf pans with one lasagna noodle lengthwise, letting half of it hang out over the pan end.
- Spread about 2 tablespoons of ricotta over each lasagna noodle, pressing down gently with a spoon to spread it. Sprinkle with 1/4 cup baby spinach. Drizzle with 2 tablespoons marinara sauce. Sprinkle each with 2 tablespoons of mozzarella cheese. Wrap the dangling half of the lasagna noodle over the filling, pressing down gently to compress.
- Spread 2 tablespoons marinara sauce over the noodle.
- Repeat steps 2 to 4 with a second noodle in each pan.
- Top each mini lasagna with 1/4 cup mozzarella cheese.
- Place the mini loaf pans on the grill (direct heat). Close the grill lid and cook for 10 minutes, until the lasagnas are hot and bubbly, and the edges are lightly browned.
- Let cool slightly before serving.
Notes
These can be prepared up to a day in advance and stored in the refrigerator until ready to cook. To do so, complete steps 2 to 6 and then cover and store. Let sit on the counter for 30 minutes to bring closer to room temperature before cooking.