This Lasagna Grilled Cheese is the ultimate edible!
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For this recipe you can use leftover lasagna or follow this recipe to make a mini lasagna to fill this gooey and cheesy creation.
If you make this, make sure to tag me in your photos!
INGREDIENTS-
Tomato Basil Sauce
1 Tbsp olive oil
½ onion, chopped (1/8 cup)
3 clove garlic, chopped (1 Tbsp)
4 cups of fresh, chopped tomatoes
2 tsp salt
¼ tsp dry chili flakes
8 large leaves fresh basil, chopped
Ricotta Filling
1 tsp olive oil
2 cloves garlic, finely chopped
2 tsp salt
½ tsp black pepper
1 ½ cups ricotta, drained
Lasagna
4 (12 x 12) sheets fresh or cooked lasagna
2 cups Provolone, grated
2 cups Cheddar, grated
½ cup Parmesan, grated
Grilled Cheese
8 slices Texas white bread
12 tblsp Cannabis Infused cup garlic butter equaling about 5 mgs THC per Tablespoon
2 cups Provolone, grated
DIRECTIONS
Tomato Basil Sauce
1. Heat olive oil in a large pot over medium-high heat; add chopped onions and stir while cooking for 1-2 minutes, or until onions are translucent.
2. Add chopped garlic to the pan; stir and cook for 1 minute, or until garlic is fragrant.
3. Add tomatoes, salt, dry chili flakes, and fresh chopped basil; stir well, reduce heat to medium-low. Cover and simmer for 30 minutes.
4. Remove cover, stir, and continue to simmer uncovered for 30 minutes; remove from heat and let cool for 10-15 minutes.
5. Using an immersion blender, blend sauce until smooth and set aside until lasagna assembly.
6. For the ricotta filling you will take the garlic and saute it in a pan with the olive oil to release the garlic flavor and soften the garlic.
7. In a large bowl, stir together drained ricotta, the sauteed garlic, and egg until combined; wrap with plastic wrap and refrigerate for at least 20 minutes.Lasagna
1. Preheat oven to 350ºF.
2. Pour 1 cup of tomato sauce into the bottom of the pan; lay 1 sheet of pasta over top.
3. Spread 1 ¼ cup of ricotta mixture over the sheet of pasta; top with ¾ cup Provolone and ¾ cup Cheddar. Spread 1 cup of sauce over the cheese.
4. Lay the second sheet of lasagna over top, followed by another 1 cup of tomato sauce.
5. Add the third sheet of lasagna over top, followed by another 1 ¼ cup of ricotta mix, ¾ cup Provolone, and ¾ cup Cheddar. Add 1 cup of tomato sauce.
6. Lay the last sheet of pasta over top. Cover with 1 cup of tomato sauce and remaining cheese.
7. Cover pan with metal foil and bake for 20 minutes; remove foil and continue baking for an additional 20-25 minutes, or until cheese is completely melted throughout.
8. Remove from oven and set aside to cool to room temperature; once cooled, cover with plastic wrap and refrigerate for 1 hour.
9. Slice cold lasagna into nine 4 x 4-inch pieces.
Grilled Cheese
1. Butter 4 slices of Texas bread with garlic butter; place bread butter-side down on a clean surface.
2. Top each slice of bread with ¼ cup Provolone cheese and 2 tablespoons of tomato basil sauce.
3. Place 1 slice of cooled and cut lasagna on each slice of bread; top each piece of lasagna with 2 tablespoons of tomato basil sauce and ¼ cup Provolone cheese.
4. Butter one side of the remaining 4 slices of bread with remaining garlic butter; place bread, butter-side down, on top of the lasagna.
5. Heat a non-stick pan over medium heat; place prepared sandwiches into the pan and cook evenly for 7-10 minutes per side, or until cheese melts and lasagna is heated throughout.
6. Remove sandwiches from pan, cut on a diagonal, and serve.
