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Photo of Grilled Lasagna Packets by WW

Grilled Lasagna Packets

7
Points® value
Total Time
45 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Cheesy, bubbly homemade lasagna in 40 minutes? On the grill, anything is possible. Instead of baking for an extended time in a jumbo casserole dish, this veggie-loaded wonder grills right up in single-serving foil packets. (Fun!) No-boil noodles and jarred marinara sauce keep prep to a minimum—and will make this recipe a new weeknight favorite.

Ingredients

Cooking spray

4 spray(s)

Jarred fat-free marinara sauce

1⅛ cup(s)

Zucchini

4 cup(s), thinly sliced (about 2 small sliced 1⁄8 inch thick)

Yellow summer squash

4 cup(s), sliced, thinly sliced (about 2 small sliced 1⁄8 inch thick)

No cook lasagna noodles

7 oz, (12 noodles)

Table salt

¼ tsp(s), plus more for seasoning

Black pepper

¼ tsp(s), plus more for seasoning

Shredded part-skim mozzarella cheese

¾ cup(s)

Cherry tomatoes

2 cup(s), halved

Fresh basil

¼ cup(s), chopped

Shallots

2 tbsp(s), finely chopped

Red wine vinegar

1½ tsp(s)

Instructions

  1. Coat a grill rack with cooking spray. Preheat the grill to medium-high. On a work surface, stack 2 (18-by-12-inch) sheets of nonstick foil (or use heavy-duty foil and coat with cooking spray). Repeat 3 times to make a total of 4 stacks.
  2. In a medium bowl, combine the marinara and 1 1⁄8 cups water. In a large bowl, toss the zucchini and squash. Arrange 1 lasagna noodle on each foil stack. Spoon 3 tbsp of the marinara over each noodle. (It’s OK if some sauce slides off.) Arrange 1 cup of the squash slices on top of the marinara on each noodle, overlapping the slices like shingles. Season each lasagna with a pinch of salt and black pepper. Sprinkle 1 1⁄2 tbsp of the cheese over each lasagna. Repeat the layers once. Top each lasagna with 1 of the remaining noodles. Spread 3 tbsp of the marinara on each noodle. Fold the foil over the lasagnas and seal the packets tightly.
  3. Arrange the packets, seam-side up, on the grill. Close the lid and grill the packets for 10 minutes. Turn the packets over. Close the lid and grill for 10 minutes more. Remove the packets from the grill and let stand for 5 minutes before opening. (Be careful when opening the packets; there will be a lot of steam.)
  4. Meanwhile, in a medium bowl, combine the tomatoes, basil, shallot, vinegar, and remaining 1⁄4 tsp each salt and black pepper and toss well to coat. Spoon the tomatoes over the lasagnas before serving.
  5. Serving size: 1 lasagna packet and 1/2 cup tomato topping

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