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Grease a 9 3/8x9 3/8x2 3/8-inch disposable foil pan (poultry pan); set aside. Cook pasta according to package directions; drain. Meanwhile, in a large bowl, combine marinara sauce, olives, basil and crushed red pepper. Gently stir in cooked pasta, artichoke hearts and roasted red pepper. In a small bowl, combine egg and ricotta cheese.
Spread half of the pasta mixture in the prepared foil pan. Spoon half of the ricotta mixture on top of pasta layer; sprinkle with half of the Italian cheese. Repeat layers.
In a small bowl combine butter and roasted garlic. Spread mixture on cut sides of bread.
For a charcoal or gas grill, place foil pan on the rack of a covered grill directly over medium heat, using a baking sheet to help transfer the pan if necessary for stability. Grill for 25 to 30 minutes or until bubbly. Add sausage to the grill rack for the last 8 minutes of grilling or until browned and heated through, turning once or twice to cook evenly. Remove lasagna and sausage from grill. Place bread halves, cut sides down, on grill rack. Grill for 2 to 3 minutes or until toasted and heated through (move to cooler part of grill if flare ups occur).
Cut sausage into bite-size pieces; cut bread into serving-size portions. Serve lasagna with sausage and bread.