Lasagna Grilled Cheese

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The Lasagna Grilled Cheese – maybe the best grilled cheese in the world. Full of carbs and incredibly delicious. A must try, even if just once!

It was a little confusion that created this recipe, but the mind works in mysterious ways and my mistake resulted in something incredibly tasty.

You see, I was at the Sydney Royal Easter Show recently and remember seeing a sign for toasties, aka grilled cheese sandwiches. At some point in the night, a friend told me about the show’s latest food craze, Lasagna on a stick. I obviously wasn’t listening or my dyslexia kicked in and for some reason I thought the craze was lasagna in a grilled cheese.

I was salivating at the thought of lasagna between two buttery pieces of bread and decided to create my own version.

This obviously isn’t an everyday sorta meal, but my Lasagna Grilled Cheese is bloody amazing and I highly recommend you try, even if just once.

Tell me dear reader, what’s the weirdest recipe you’ve ever created?

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INGREDIENTS

For the lasagne

1 packet of large instant lasagna sheets

1 Tbs butter

500g ground beef

1 onion, chopped

1 clove garlic, chopped

5 Tbs tomato paste

2 x cans chopped tomatoes

Salt and pepper, to taste

2 tsp white sugar

Sprinkle of Tuscan seasoning

1 cup water

500g ricotta

250g mozzarella cheese, grated

1/2 cup parmesan cheese, grated

For the grilled cheese

2 slices of white sandwich bread

1 slice of cheese

50g salted butter

METHOD

For the lasagne

  1. Preheat oven to 200ºc and spray a baking dish with a little baking oil. Set aside.
  2. Melt butter in a saucepan and fry onion and garlic until soft and fragrant.
  3. Add beef mince and cook until browned.
  4. Add tomato paste and chopped tomatoes and mix until well combined.
  5. Add salt and pepper, sugar and Tuscan seasoning. Add the water, stir and simmer (uncovered) for 20 minutes.
  6. Add the ricotta, mozzarella and parmesan to a separate bowl and mix until well combined.
  7. Pour 3/4 cup of the meat sauce into the dish, add lasagna sheets and then the cheese mixture. Add another 3/4 cup of the sauce, lasagna sheets and cheese. Repeat until mixture is finished.
  8. Sprinkle extra mozzarella and parmesan on top and then cover with foil. Place in the oven and cook for 30 – 35 minutes. Remove foil and cook for an additional 10 minutes.
  9. Remove from the oven and allow to cool for ten minutes, before placing in the fridge for 20-30 minutes, or until lasagna is set and not runny. You don’t want it cold, just not falling apart once you cut. Once set, cut into pieces, about the same size as your bread. Set aside.

For the grilled cheese

  1. Lightly toast your bread.
  2. As your bread is toasting, add half of the butter to a pan and heat over medium-high heat.
  3. Add once slice of the bread to the pan and top with the cheese. Cook for 1-2 minutes, or until the cheese is melting and bread is starting to brown. Remove the bread from the pan.
  4. Add the remaining butter to the pan. Once melted, add the other slice of bread and carefully add the lasagna on top, followed by the cooked bread (with the cheese facing down). Cook for a further 1-2 minutes, or until the bottom piece of bread is starting to brown and the lasagna is warm.
  5. Remove from the heat, cut in half and enjoy!

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