Twice-Baked Lasagna

 






This is my new idea for leftover lasagna. When I make a big pan, I feel like I need to use the same ingredient and combine it with a new technique. This recipe allows the same flavors, but adds new textures and additional flavor.

Tips

Triple dip - coating the lasagna twice (or twice) gives you a nice crusty exterior.
Preheat - make sure your pan is preheated before you sear the lasagna; it allows for even heating and browning.
Chilled pasta - make sure that you keep the pasta cooled until you bread it. The pasta holds better together when it is cold and makes it easier to bread it.

Oven Temperature: 425 degrees

Prep Time: 10-15 minutes

Bake Time: 20-25 minutes

 Servings: 2, 3x3" slices

Leftover lasagna

1 Tablespoon olive oil

3 large eggs 

2 Tablespoons milk

1 1/2 cups Italian style breadcrumbs

1/4 cup Parmesan cheese, shredded 

2 cups marinara sauce

Direction:

1) Line a cookie sheet with aluminum foil and preheat the oven to 425 degrees.

2) Slice lasagna into 3x3" pieces.

3) Preheat 1 Tablespoon olive oil in a large skillet over medium heat.

4) In a shallow dish, whisk eggs and milk together until well combined.

5) In another shallow dish, combined breadcrumbs and Parmesan cheese.

6) Dip one lasagna slice in egg wash and immediately roll in the breadcrumb mixture until well coated. Return the same slice to the egg wash and roll again in breadcrumb mixture. Repeat once more if desired. Do this process once more to the other piece of lasagna.

7) Place the lasagna into the preheated pan. Cook each side for 2-3 minutes or until golden brown.

8) Transfer the lasagna to the foil lined pan. Bake the lasagna for 20-25 minutes or until the internal temperature of the lasagna is 160 degrees.

9) Serve with warm marinara sauce.