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?
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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