This ooey gooey lasagna grilled cheese sandwich combines two ultimate comfort foods – lasagna & grilled cheese – into one amazing lunch!
½ cup ricotta cheese
¼ cup parmesan cheese
2 tsp fresh lemon juice
1 tsp lemon zest
½ tsp garlic powder
½ tsp onion powder
2 tsp fresh oregano (chopped)
salt + cracked pepper to taste
¼ cup soft butter
1 tsp garlic powder
½ tsp onion powder
1 tsp fresh oregano (chopped)
4 slices of no-knead bread
6 tbsp marinara or tomato sauce
1 cup grated mozzerella
1 medium tomato (sliced)
1 handful of spinach
In a large bowl, add ricotta, parmesan, egg, lemon, spices, and fresh oregano. Mix ingredients together until combined.
In a small bowl combine softened butter, garlic powder, onion powder, and fresh oregano. Whisk until combined. Set aside. (you may have some butter left over, feel free to use on anything you like)
To assemble, spread the ricotta cheese mixture on top of two of the bread slices.
Place sliced tomato, spinach, and mozzarella on top.
Spread marinara sauce on the other two slices of bread.
Set face-down on top of the half of the sandwich. Spread a nice amount of herb butter on the top of each layered sandwich.
Heat a large pan over medium-high heat. Add the assembled sandwiches, on the buttered side. Cover with a lid, and cook for 3 – 4 minutes until golden brown. Before flipping, spread the rest of the herb butter on the other side. Flip, and allow to cook for another 2 – 4 minutes. Remove from heat.
Use any type of bread you desire; sourdough, brioche, or regular!
Replace all cheese + butter with your favourite vegan options.
Add your favourite cheeses, sautéed veggies or protein to your grilled cheese sandwich!
Get creative and serve with tomato soup, cheese sauce, aioli or your favourite dip! Even drizzle with infused basil oil! *see recipe
Store leftover grilled cheese in an airtight container in the fridge for 2-3 days. Reheat on the pan to serve.
- Serving Size: 2
- Calories: 556
- Sugar: 6.1g
- Sodium: 1706.8mg
- Fat: 14.2g
- Saturated Fat: 7.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38.8g
- Fiber: 3.9g
- Protein: 19.3g
- Cholesterol: 85.3mg
Keywords: tomato, recipe, sandwich