Ingredients
For Lasagna Grilled Cheese:
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2 thick slices leftover lasagna
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4 slices sturdy bread (like sourdough or ciabatta)
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2 tbsp butter
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Optional: 1 tbsp pesto
For Skillet Lasagna Hash:
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1½ cups leftover lasagna, cubed
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1 tbsp olive oil
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1 egg
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Chili flakes or fresh basil for topping
For Lasagna Soup:
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1½ cups leftover lasagna, chopped
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2 cups chicken broth
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1 cup extra marinara sauce
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1 garlic clove, minced
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2 tbsp cream
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Croutons & grated Parmesan for serving
For Garlic Bread Makeovers:
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Leftover garlic bread (quantity as desired)
Instructions
Lasagna Grilled Cheese:
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Cut lasagna into sandwich-sized slabs.
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Butter one side of each bread slice.
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Layer lasagna between bread, buttered sides out.
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Heat skillet over medium; cook sandwich 3–4 minutes per side until golden and melty.
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(Optional) Spread pesto inside before grilling.
Skillet Lasagna Hash:
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Heat olive oil in a skillet over medium-high heat.
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Add lasagna cubes; cook until crispy on edges, stirring occasionally.
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Crack an egg on top; cover and cook until yolk sets.
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Sprinkle with chili flakes or basil before serving.
Lasagna Soup:
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In a saucepan, simmer chopped lasagna with broth, marinara, garlic, and cream over medium heat for 10 minutes.
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Stir to break up pieces; simmer until warmed through.
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Serve topped with croutons and Parmesan.
Garlic Bread Ideas:
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Cube stale bread for croutons; toast in oven at 375°F for 10–12 minutes.
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Use buttery slices to build sandwiches (great with cold cuts or cheese).
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Pulse dry bread into breadcrumbs for topping casseroles or soups.
Notes
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Let lasagna rest 30 minutes before slicing to avoid a cheesy mess.
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Use a nonstick skillet for easier cleanup when making grilled sandwiches.
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Add fresh herbs or extra cheese to leftovers to “refresh” flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Italian-inspired, Fusion