Best Lasagna Grilled Cheese Recipes

Grilled Cheese and Tomato Soup Lasagna image

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
18 slices white or whole-wheat bread
1 1/2 cups shredded Cheddar (about 5 ounces)
1 1/2 cups shredded part-skim mozzarella (about 5 ounces)
1 bunch scallions, thinly sliced (1/2 cup)
Freshly ground black pepper
Two 10.75-ounce cans condensed tomato soup
1 cup whole milk
5 large eggs

Steps:

Preheat the oven to 400 degrees F.
Butter both sides of each piece of bread with the softened butter and arrange on 2 baking sheets. Bake, flipping halfway through, until golden brown and toasted, about 15 minutes.
Line the bottom of a 13-by-9-inch baking dish with 6 slices of toasted bread and toss together the Cheddar and mozzarella in a bowl. Sprinkle the toast evenly with about 1 cup of the cheese mixture and a third of the scallions, then sprinkle with a few grinds of the pepper. Repeat this process with another layer of 6 slices of toast, 1 cup of cheese, a third of the scallions and black pepper. Add the final pieces of toast on top.
In a large bowl, whisk together the tomato soup, milk and eggs until smooth and well-combined. Pour the tomato soup mixture over the casserole evenly so all of the toast is coated and covered. Finish off the top with the remaining cheese and scallions.
Bake the lasagna until the sides are bubbling and the top is browned in spots, about 35 minutes. Let rest for 5 minutes, then cut into squares and serve.

Lasagna Grilled Cheese image

Provided by Jonathan Melendez

Categories Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 hot Italian sausages or 2 sweet Italian sausages
1 pint cherry tomatoes
3/4 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon italian seasoning
1 cup part-skim ricotta cheese
4 tablespoons fresh basil, chopped
1 tablespoon fresh lemon juice
1/4 cup grated parmesan cheese
6 tablespoons unsalted butter, softened
4 garlic cloves, minced
8 thick slices sourdough bread
2 cups shredded mozzarella cheese
1 cup store-bought marinara sauce

Steps:

Set a large skillet over medium-high heat with 1 tablespoon olive oil. Once hot, add the sausage remove from the casing. Being breaking it down with a wooden spoon and cook until browned.
Transfer to a plate using a slotted spoon. Return the skillet to the heat and add the remaining oil and the cherry tomatoes. Season with 1/4 teaspoon each salt, pepper, and Italian seasoning. Cook until the tomatoes have softened and are starting to burst, about 10 minutes.
In a medium bowl, stir to combine the ricotta, basil, lemon, Parmesan and the remaining salt, pepper and Italian seasoning. In another medium bowl, stir butter and garlic until well combined.
To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened garlic butter, then turn the bread over. Top with 1/4 cup mozzarella, then spread over the ricotta. Top with the Italian sausage, tomatoes and another 1/4 cup mozzarella. Top each with a slice of bread and brush with remaining butter.
Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with marinara on the side for dipping.