Greek chef Maria Loi's grilled take on the quintessential Italian comfort food is ridiculously easy to make: just place par-boiled sheets of lasagna on the grill until they blister like flatbread or naan, then remove and layer on a platter, alternating with spoonfuls of tomato sauce and handfuls of cheese.
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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Published on June 04, 2012