Grilled Lasagna Roll-Ups

How to Make Grilled Lasagna Roll-Ups

1. 1

   Step 1: Cook and cool the noodles

   Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente (usually 8–10 minutes). Drain and lay noodles flat on a sheet tray, drizzle with 1 tablespoon olive oil and gently toss so they don’t stick; let cool enough to handle.

   For this step

   • 12 piecesdried lasagna noodles
   • 2 tbspolive oil
   • 1 tspkosher salt and black pepper
   
2. 2

   Step 2: Make the cheese-spinach filling

   In a medium bowl combine ricotta, egg, well-squeezed spinach, minced garlic, half the shredded mozzarella and half the Parmesan; season with salt and pepper to taste. Stir until evenly mixed and creamy — the egg helps bind the filling so it holds when rolled.

   For this step

   • 1 1/2 cupswhole-milk ricotta cheese
   • 1 largelarge egg
   • 10 ozfrozen spinach, thawed and well squeezed
   • 2 clovesgarlic, minced
   • 2 cupsshredded mozzarella
   • 1/2 cupgrated Parmesan
   
3. 3

   Step 3: Assemble the roll-ups

   Spread about 1/3 cup marinara sauce in a grill-safe pan or on a large sheet of heavy-duty foil. Lay a noodle on a work surface, spread about 2–3 tablespoons of filling lengthwise, then roll tightly and place seam-side down in the sauce; repeat to make 12 roll-ups and top with remaining sauce and cheeses.

   For this step

   • 2 cupsmarinara sauce
   
4. 4

   Step 4: Grill until bubbly and golden

   Preheat a gas or charcoal grill to medium heat (about 375–400°F / 190–200°C). Place the pan or foil packet on the grill, close the lid, and cook 12–15 minutes until sauce is bubbling and cheese is melted and lightly browned, rotating once for even heat.
   
5. 5

   Step 5: Rest and serve

   Let the roll-ups rest 5 minutes so the filling sets, then transfer to plates and garnish with an extra sprinkle of Parmesan if desired. Serve two roll-ups per person alongside a simple salad or grilled vegetables for a complete outdoor meal.

1. Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente (usually 8–10 minutes). Drain and lay noodles flat on a sheet tray, drizzle with 1 tablespoon olive oil and gently toss so they don’t stick; let cool enough to handle.
2. In a medium bowl combine ricotta, egg, well-squeezed spinach, minced garlic, half the shredded mozzarella and half the Parmesan; season with salt and pepper to taste. Stir until evenly mixed and creamy — the egg helps bind the filling so it holds when rolled.
3. Spread about 1/3 cup marinara sauce in a grill-safe pan or on a large sheet of heavy-duty foil. Lay a noodle on a work surface, spread about 2–3 tablespoons of filling lengthwise, then roll tightly and place seam-side down in the sauce; repeat to make 12 roll-ups and top with remaining sauce and cheeses.
4. Preheat a gas or charcoal grill to medium heat (about 375–400°F / 190–200°C). Place the pan or foil packet on the grill, close the lid, and cook 12–15 minutes until sauce is bubbling and cheese is melted and lightly browned, rotating once for even heat.
5. Let the roll-ups rest 5 minutes so the filling sets, then transfer to plates and garnish with an extra sprinkle of Parmesan if desired. Serve two roll-ups per person alongside a simple salad or grilled vegetables for a complete outdoor meal.