This past weekend we celebrated Valentine’s Day at a progressive dinner. Everybody’s food was delicious. Lucky us, my friend Kimberly sent us home with a whole bunch of lasagna. It was delicious! I ate it again as soon as we got home. However, after a couple of days, lasagna starts to get a little dry, so when we ate if for dinner tonight, I jazzed it up again by turning it into an open-faced sandwich. It was totally different from anything we’ve had before. We really enjoyed it. I hope you do too!
Open-Faced Lasagna Sandwiches
For the Sauce-
1 Cup Vitamin D Milk
1/2 Cup Grated Parmesean Cheese
1 Egg Yolk
2 TBSP Butter
1 Cup Spaghetti Sauce
For the Skillet-
2 1/2 Cups Cooked Veggies- Chopped
3 Cups Lasagna- Chopped
Cut up 2 1/2 Cups of cooked vegetables. I used frozen onions and peppers and leftover eggplant, mushrooms and peppers. Cut lasagna up, measure it after it’s chopped. Set aside. Next prepare sauce. Turn stovetop burner onto medium. Pour milk into your sauce pan. Add parmesean cheese and egg yolk. Start whisking milk mixture. You want to be careful to keep whisking so your sauce won’t burn. Add 2 TBSP of butter. Sauce will boil and start to thicken, continue stirring. After sauce thickens a bit, add red spaghetti sauce. Keep whisking while it boils for a minute. Then turn buner down and let it simmer while you cook your veggies and lasagna, stirring ocassionaly so it won’t burn.
Before cooking veggies, warm up or make your garlic bread.
Drizzle olive oil on your frying pan. Put chopped veggies into the pan and saute them. When they are thoroughly warmed, add chopped lasagna to pan. Mix together and continue cooking and stirring until both are warm. Add sauce to mixture. Cook until lasagna mixture is bubbly. Turn the burner off and let cool for a minute to thicken up. Pour lasagna mixture on top of a slice of garlic bread. Enjoy!