Baked Lasagna Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

My family was my inspiration for this recipe, which is my inspiration for all my cooking.I have a husband who loves good food and three boys who continue to have growing appetites. My boy’s ages are 14, 12 and 10 and I have always tried to expose them to different foods and tastes. They love my cooking and my experimental cooking and always offer me complements and honest feedback with my cooking. Lasagna is one of those dishes that is always a winner at our house. My husband loves burgers, so I thought I would combine the concept of both to please everyone. It is also fun for me to create something different, other than just a plain burger on the grill.


Fried Noodle Topping:

6 uncooked lasagna noodles
1 egg beaten
1 tablespoon water
½ cup Italian bread crumbs
¼ cup grated parmesan, romano, asiago cheese
½ teaspoon garlic salt
2 tablespoons olive oil

Noodle Filling:

1 cup ricotta cheese
1 cup shredded mozzarella
2 cups spinach leaves


1 ½ lb ground beef
¼ lb Italian sausage
½ cup Italian bread crumbs
¼ cup onions chopped
½ can diced tomatoes with basil, garlic and onion
¼ cup grated parmesan, romano, asiago cheese
1/2 teaspoon oregano
1/2 teaspoon basil
¼ tsp pepper
½ tsp salt


1 tablespoon olive oil
½ cup onions chopped
1 cup sliced mushrooms
1 garlic clove
½ teaspoon basil
½ teaspoon oregano
1 8 oz can tomato paste
½ can diced tomatoes with basil, garlic and onion
2 tablespoon Sutter Home chardonnay wine

6 slices provolone cheese


6 Hard Rolls
1 stick softened butter
6 tablspoons garlic salt


Place small sauce pan on grill, boil water, place six lasagna noodles broken in half in the boiling water. Once cooked, place on plate and set aside. Take three bowls and make the noodle topping by combining an egg with water in one bowl and mixing well. Next combine the italian breadcrumbs, parmesan cheese and garlic salt in the second bowl, mix well. Place the cooked noodle in the egg mixture first, then in the coating and lay the coated lasagna noodle flat on a plate and set aside.

In the third bowl, combine the ricotta nd mozeralla cheese and set aside.

Combine pattie ingredients and form six patties. Place the patties on a pre-heated grill. Cook on the grill for 15-20 minutes until the burger is cooked throughout.

In the sauce pan on the grill, cook the olive oil until hot, then add the onions and mushrooms. Cook until tendar and then add the garlic, saute a couple minutes. Add remaining ingredients, heat through and remove from the high heat or turn the heat on the grill down in that section.

While burgers are cooking, cut the hard rolls in half. Butter generously both cut sides of the bun. Sprinkle 1/2 tablespoon of garlic salt on each bun side.

In a frying pan on the grill add the olive oil until hot. Take the prepared lasagna coated noodle and fry 2 minutes on each side, place on tin foil to keep warm, until burger and other steps are ready.

Remove the burger from direct heat, place one slice of provolone cheese on the burger and set on upper rack if available, or move to lower heat.

Take prepared hard roll and place cut side down on the grill fire just until golden brown. The texture should resemble garlic toast.

Assemble Burger:

1. Place cooked burger with cheese on bottom bun.
2. Lay 1 fried lasagna noodle flat across the burger.
3. Add noodle filling two tablespoons of ricotta and mozzarella mix, then place three spinach leaves on top.
4. Lay 1 fried lasagna noodle flat across the burger the opposite direction as the first noodle.
5. Spoon 3 tablespoons of sauce on top of noodle.
6. Place top garlic toast bun on top to finish off the burger assembly.