Grilled Cheese And Tomato Soup Lasagna
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
44
Spice
44
Sweetness
40
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Butter both sides of each piece of bread with the softened butter and arrange on 2 baking sheets
3
Bake, flipping halfway through, until golden brown and toasted, about 15 minutes
4
Line the bottom of a 13-by-9-inch baking dish with 6 slices of toasted bread and toss together the Cheddar and mozzarella in a bowl
5
Sprinkle the toast evenly with about 1 cup of the cheese mixture and a third of the scallions, then sprinkle with a few grinds of the pepper
6
Repeat this process with another layer of 6 slices of toast, 1 cup of cheese, a third of the scallions and black pepper
7
Add the final pieces of toast on top
8
In a large bowl, whisk together the tomato soup, milk and eggs until smooth and well-combined
9
Pour the tomato soup mixture over the casserole evenly so all of the toast is coated and covered
10
Finish off the top with the remaining cheese and scallions
11
Bake the lasagna until the sides are bubbling and the top is browned in spots, about 35 minutes
12
Let rest for 5 minutes, then cut into squares and serve