WILMINGTON, N.C. (WECT) – On this edition of Backyard BBQ, WECT’s Bill Murray and Jon Barber with Wilmington Grill will be showing off a shortcut lasagna recipe for the grill.

You can watch the full segment at the top of this story.

Ingredients:

• 1-2 lbs ground beef, or Italian sausage
• 1 32oz jar of your favorite pasta sauce
• 1 lb uncooked lasagna noodles
• 12 oz cottage cheese
• 8 oz mozzarella cheese
• ¼ cup Parmesan cheese

Directions:

1. Start by cooking meat either on the grill or in a pan on a grill side burner. In a metal pot, bring sauce to a boil on the grill or side burner and add cooked meat to the pot. Bring to a simmer for 10 minutes.
2. Cover the bottom and sides of a 9 x 13″ baking pan or dish with cooking spray.
3. Cover the bottom of the dish with a layer of meat sauce.
4. Add a layer of uncooked noodles, followed by a layer of the cottage and mozzarella cheese.
5. Repeat layers, ending with a layer of sauce on top with a small amount of mozzarella and parmesan cheese. Let sit.
6. Bring the grill to 350 – 375 degrees, on a lower heat setting.
7. Once to temperature, place the lasagna pan onto a metal baking sheet and place it on the grill.
8. Cover the top of the lasagna pan with tin foil and cook for 1 hour on the grill.
9. Once cooked to perfection, sprinkle with remaining parmesan cheese and serve.

You can do the recipe on any grill, but it works best on ones with indirect heat.

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