- Package of lasagna sheets, fresh or frozen
- 1 lb crumbled feta cheese or anthotyro cheese (a semi-hard Greek cheese)
- 1/2 cup chopped parsley
- 1 small onion, chopped
- 1 clove of garlic, minced
- 1 carrot, peeled and shredded
- 1 stalk celery, chopped
- 2 cans (32 oz each) crushed tomatoes
- 1/2 tsp. fresh chopped rosemary
- 3 Tbsp. margarine
- 2 Tbsp. plus 1/2 cup olive oil
- Salt and pepper
Make tomato sauce: In a large pot, over medium high heat, sauté the onion in 2 Tbsp. olive oil for 5 minutes. Add the garlic, carrot and celery and sauté until the vegetables are soft. Add the tomatoes, the 1/2 cup olive oil and the rosemary and let simmer uncovered for 10 minutes. Add salt and pepper to taste. Add the margarine and stir. Let simmer for 2-3 minutes until the sauce thickens. Remove from heat.
Assemble the lasagna: Brush the grill with olive oil and lay the lasagna sheets on the grill, turning after a few minutes so that both sides turn light brown. Meanwhile, keep the tomato sauce hot in a saucepan on the grill.
On a large serving platter, spoon enough of the sauce to cover the platter. Lay a sheet of lasagna down, then ladle enough sauce over it until it is covered. Sprinkle with crumbled cheese. Repeat the process, layering sauce, lasagna, sauce, cheese, until all the lasagna sheets are used up. Sprinkle with parsley and serve, cutting into slices or squares.
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