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Mini Lasagna using a Gas Grill
The disposable meatloaf pans are perfect for leftovers, if you have any
Course Main
Cuisine Italian
Keyword gas grill, lasagna
Prep Time 15 minutes minutes
Cook Time 3 hours hours 30 minutes minutes
Servings 8
Calories 887kcal
For the meat
- 1 pound ground beef
- 1 pound Italian sausage
- 1 large white onion diced
- 2-4 cloves garlic minced
For the lasagna
- 1 package lasagna noodles
- 16 ounces ricotta cheese
- ½ cup Parmesan grated
- 1 pound fresh buffalo mozzarella torn into chunks, or use shredded
For the meat sauce
Crumble the meats into a large pot or Dutch oven and brown over medium high heat. Drain fat if desired.
Add the onion and cook until softened.
Add the garlic and cook another minute.
Add in all of the sauce ingredients.
Bring to a boil and reduce to a simmer and cook, covered, 1-2 hours.
Continue cooking with lid off for another hour, adding a bit more water if the sauce is too thick.
For the lasagna
Cook noodles per package instructions. Drain well.
Cut 1" off of each noodle end then cut each in half in the middle.
First, spread a little sauce out on the bottom of each pan.
Then, layer the ingredients in the following order. Try to divide the ingredients evenly between each layer, but you don't have to be picky about it.
Noodle halve
Sauce
Ricotta
Mozzarella
Parmesan
Repeat for 3 total layers.
Fire up your gas grill for indirect cooking at 350 F.
Place loaf pans onto your grill over indirect heat. Close the lid and cook 30 minutes or until the cheese is hot and bubbly.
Let rest 15 minutes before serving.
Calories: 887kcal | Carbohydrates: 55g | Protein: 48g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1422mg | Potassium: 969mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1262IU | Vitamin C: 11mg | Calcium: 530mg | Iron: 4mg