Everything you love about lasagna sandwiched between two crispy slices of bread. This lasagna panini is perfection!
Why did I not do this sooner?! Seriously this is the greatest idea since sliced bread. Sliced bread will always be the greatest idea. What’s awesome about his lasagna panini recipe is that it’s super customizable. If you like mushrooms or spinach feel free to top your sandwich with a handful. My boyfriend, the super picky eater, was even pumped about this recipe.
This lasagna panini is a carb lovers dream. It surely did satisfy my carb craving for the day. I’m always looking for new ways to eat our favorite meals and is just one of the many ideas I have come up with. I hate eating a meal that leaves you hungry minutes after you’re done eating. With this lasagna panini you’ll be satisfied for hours. It’s super filling so make sure your stomach is empty!
Overall the sandwich holds together really well. If the noodles are wet they will slide around so make sure you dry them off before assembling your panini. You could also cook down the veggies in the sauce if you want them a little softer. I like my peppers raw so I just layered the sandwich with them.
The sandwiches can be assembled and refrigerated and then cooked later. So if you wanted to cook for the whole week you could just wrap them in plastic wrap and when you get hungry just heat them. They will take a little longer to cook because the meat will be cold so just be sure to keep your eye on it while cooking.
These lasagna panini’s are the perfect weeknight meal. If you don’t have a panini maker you could easily make these in a sauce pan with some butter or bake them in the oven for a few minutes.
- 1/2 pound lean ground beef
- 1 cup spaghetti sauce
- 1/4 cup parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1/4 cup spaghetti sauce
- 4 lasagna noodles, cooked
- 1/4 cup green pepper, chopped
- 1 cup mozzarella cheese
- 4 ciabatta rolls
- In a medium skillet brown ground beef over medium heat. Use a spoon to break up the meat as it cooks. Drain out the fat.
- Stir in spaghetti sauce and parmesan cheese. Heat together until the sauce is warm and the parmesan cheese has melted into the sauce. Add in chopped parsley and stir to combine.
- Make sure your panini press, oven or pan is preheated and lightly greased.
- Put the bottom half of the sandwich on the panini press, top with 1 tablespoon of spaghetti sauce, 1 lasagna noodle, 1/2 cup of the meat mixture, 1 tablespoon chopped green pepper, mozzarella cheese and the top bun.
- Cook until cheese has melted and bread is crispy (4-5 minutes)
- Sandwiches can be assembled and heated at later time. We had ours in the refrigerator overnight. Cooking times may vary.