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1
Preheat a grill to medium.
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2
Combine the mozzarella, parmesan, red pepper flakes, 1/2 teaspoon salt, and all but 1/4 teaspoon garlic in a bowl; drizzle with olive oil and toss.
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3
Season the sliced tomatoes with salt.
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4
Lay out 4 double-layer sheets of nonstick foil.
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5
Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water.
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6
Divide half each of the spinach, sliced tomatoes and mozzarella mixture among the noodles.
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7
Repeat to make another layer of noodles, water, spinach, tomatoes and mozzarella mixture.
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8
Finish each stack with a noodle, 1 tablespoon water and a drizzle of olive oil.
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9
Bring the foil together and crimp tightly closed to make 4 flat packets.
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10
Grill the packets, covered, until tender, about 10 minutes per side.
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11
Let rest 5 minutes.
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12
Meanwhile, mix the grated tomatoes, a pinch of salt, the reserved 1/4 teaspoon garlic and 1 tablespoon olive oil in a bowl.
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13
Open the packets and cut the lasagna in half, if desired.
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14
Top with the tomato mixture, ricotta and herbs.
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15
Per serving: Calories 924; Fat 37 g (Saturated 21 g); Cholesterol 108 mg; Sodium 807 mg; Carbohydrate 98 g; Fiber 8 g; Protein 47 g
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16
Photograph by Antonis Achilleos
