Lasagna Grilled Cheese

This Lasagna Grilled Cheese is the ultimate edible!

I have recently partnered with the Magical Butter Machine to bring you guys some fun content and recipes like this one!

If you want your very own Magical Butter Machine, use my code for $25 off!

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! 


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


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


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.