Grilled Lasagna Skewers

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These grilled lasagna skewers take seasoned ground beef, fresh pasta sheets, and Parmigiano Reggiano, press everything together, freeze it solid, and then send it all straight to the flame. The result is grill marks on lasagna. You heard me.

Prep Time1 15

Cook Time10

Course: dinner, lunch

Cuisine: Italian

Servings: people

Ingredients

¼ cup panko breadcrumbs
1 lb ground beef 85/15
¼ large yellow sweet onion minced
3 cloves garlic grated
¾ tsp kosher salt
Pepper to taste
¼ cup Parmigiano Reggiano grated
2 tbsp flat leaf parsley chopped
1 egg whisked
12 ounces of fresh lasagna strips 8 strips

Whipped Ricotta

18 ounces whole milk ricotta
2 tbsp milk
¼ cup Parmigiano Reggiano grated
½ teaspoon kosher salt

Everything Else

2 tbsp olive oil
2 cups tomato sauce

Instructions

Add the first 9 ingredients to a bowl and mix well. Soak 5 skewers in water.
Line a baking sheet with parchment paper. Lay out 4 lasagna sheets. Use an ice cream scooper to portion out the meat (approximately 2 scoops per strip) and spread the meat into a thin layer so that it covers the lasagna strips. Top with the remaining lasagna strips and use your hand to press flat.
Top with another sheet of parchment paper and place into the freezer for one hour. Remove from the freezer. Cut each lasagna strip in ½ lengthwise and then again into 14 squares (approximately 1 ½ inch squares). You should have approximately 56 squares.
Thread approximately 11 squares onto each skewer. Brush each skewer with olive oil.
Add all of the whipped ricotta ingredients to a high-speed blender and blend until creamy and smooth.
Brush and oil your grill really well, then preheat it to high.
Once the grill has preheated, add the skewers and cook them for about 2 minutes on each of the 4 sides. Place them on the top rack of the grill, away from the direct heat, close the hood, and let them cook for 2 minutes more.
Plate with sauce and dollops of whipped ricotta.

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