What are you grilling?

Just found this awesome recipe in the Food Network Magazine! And you better believe I will be grilling this up sometime on this fabulous holiday weekend! Let me know what you guys are cooking up this weekend!

Ingredients:

1 1-pound ball fresh mozzarella, halved and thinly sliced

1/2 cup grated parmesan cheese

Pinch of red pepper flakes

Kosher salt

2 cloves garlic, grated

1 tablespoon extra-virgin olive oil(plus a little extra for drizzling)

3 large tomatoes (I'm going to use sauce or paste)

12 no-boil lasagna noodles

8 cups baby spinach (5 ounces)

1/3 cup low-fat ricotta cheese

1/3 cup chopped fresh herbs (basil, mint and/or parsley)

Directions

Preheat a grill to medium. Combine the mozzarella, parmesan, red pepper flakes, 1/2 teaspoon satl, and all but 1/4 teaspoon garlic in a bowl; drizzle with olive oil and toss. Season the sliced tomatoes with salt.

Lay out 4 double-layer sheets of nonstick foil. Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water. Divide half each of the spinach sliced tomatoes and mozzarella mixture among the noodles. Repeat to make another layer of noodles water, spinach, tomatoes and mozzarella mixture. Finish each stack with a noodle. 1 tablespoon water and a drizzle of olive oil. Bring foil together and crimp tightly closed to make 4 flat packets.

Grill the packets, covered, until tender, about 10 minutes per side. Let rest 5 minutes. Meanwhile, mix the grated tomatoes, a pinch of salt, the reserved 1/4 teaspoon garlic and 1 tablespoon olive oil in a bowl. Open the packets and cut the lasagna in half, if desired. Top with the tomato mixture, ricotta and herbs.

Photograph by Antonis Achilleos

Happy Grilling,

xoxo