Lasagna Grilled Cheese Sandwich

I’m all about grilled cheeses lately but not just a typical, boring grilled cheese, ones with unique twists. This lasagna grilled cheese is just that. It combines all the flavors you love from a comforting piece of lasagna into a sandwich to make the ultimate lunch that’ll warm you from the inside out this fall/winter. 

Why you’ll love this lasagna grilled cheese: 

• Cheese: Enough said.
• Perfect Combo: Grilled cheese sandwiches and lasagna are two amazing dishes on their own, so combining them just seems like a match made in heaven 
• Easy: This recipe only takes 35-minutes from start to finish so it’s the perfect lunch to whip up when you’re in a hurry 

Ingredient Notes:

Ricotta: An Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. How eco-friendly! 😉 

Parmesan: I love a good parm. This Italian hard, granular cheese produced from cow’s milk and aged is so flavorful and fantastic for so many dishes, but especially pasta. 

Bread: Make your own homemade bread for this recipe. I have a simple, no-knead recipe up on my blog that only takes 4-ingredients and an hour of your time. If you don’t have time for this, use any kind of bread. I love sourdough for this!

How do you make lasagna grilled cheese? 

1. In a large bowl, add ricotta, parmesan, egg, lemon, spices, and fresh oregano.  Mix ingredients together until combined.
2. 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)
3. To assemble, spread the ricotta cheese mixture on top of two of the bread slices.
4. Place sliced tomato, spinach, and mozzarella on top.
5. Spread marinara sauce on the other two slices of bread. 
6. 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. 
7. 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.

Expert Tips & FAQ: 

How do I make this vegan? Replace all cheese + butter with your favorite vegan options.

Get Creative: Add your favorite cheeses, sautéed veggies or protein to your grilled cheese sandwich! Serve with tomato soup, cheese sauce, aioli or your favorite dip! Even drizzle with infused basil oil.

Storage: Store leftover grilled cheese in an airtight container in the fridge for 2-3 days. Reheat when ready to enjoy. However, I would recommend eating it fresh! 

Spices: Swap out the spices I used for other spices you have on hand or change the quantities to what you like best. There is no right or wrong here!

Other recipes you’ll love: 

• Twist Bread with Pesto & Parm
• Cheddar Biscuits 
• Focaccia Bread Recipe
• White Bean Soup

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Lasagna Grilled Cheese Sandwich

• Author: Maria Koutsogiannis
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 23 minutes
• Yield: 2
• Category: Vegetarian
• Cuisine: Mediterranean Inspired
• Diet: Vegetarian

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Description

This ooey gooey lasagna grilled cheese sandwich combines two ultimate comfort foods – lasagna & grilled cheese – into one amazing lunch!

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Ingredients

Scale 1x2x3x

½ cup ricotta cheese

¼ cup parmesan cheese

½ egg

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

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Instructions

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.

Serve immediately. 

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Notes

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.

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Nutrition

• 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