Recipe
Loaded Lasagna Toastie
Beef Lasagna between two slices of buttered sourdough, griddled until the cheese runs. Ten minutes, and a weeknight staple becomes the best thing you have eaten all week.
Ingredients
- 1 pack Thalia Beef Lasagna (300g)
- 4 thick slices sourdough or white bread
- 40g salted butter, softened
- 60g grated mozzarella
- 30g grated cheddar
- A pinch of dried oregano
- Sliced pickles and crisps, to serve
Method
- Heat the Beef Lasagna in the microwave for 8 minutes at 800W, following the pack instructions. Let it stand for a minute, then break it up roughly with a fork so it spreads easily.
- Butter one side of each slice of bread. Lay two slices butter-side down on a board.
- Spoon the warm lasagna onto the unbuttered sides, leaving a 1cm border. Scatter over the mozzarella, cheddar and oregano, then top with the remaining slices, butter-side up.
- Griddle in a dry pan over medium heat for 3–4 minutes a side, pressing down gently, until deep golden and the cheese has melted.
- Rest for a minute, cut on the diagonal, and serve with pickles and crisps.
Chef’s tip. Press the sandwich with a second pan while it cooks — it gives you a flat, evenly crisped crust and stops the filling escaping.
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