Leftover Lasagna Squares

Leftover Lasagna Squares
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leftover lasagna
What a great way to use leftovers!

No, not made from leftover lasagna, but lasagna squares made from leftovers!

Yep, just like you, we end up with leftovers, a bit of this, a dab of that. Not quite enough of anything for a side, much less a main part of a meal. Then, after making those Potato and Parmesan Cannelloni, when we had pasta dough left, we thought, why not make small lasagna stacks with some leftovers? We had leftover Mushroom and Sauerkraut filling in the freezer from the pierogies, a touch of tomato sauce (about a quarter cup at best), and we always have some sort of cheese in the fridge. So, let’s scratch up a new way to have leftovers. After all, waste not, want not.

Makes 4 squares

Leftover Lasagna Squares

Leftover Lasagna Squares


Abbreviated Instructions

Preheat oven to 350°F. Line a baking sheet with parchment (preferable), or a silicone baking mat.

Roll out pasta dough and cut into 3-inch squares.

Spread about a tablespoon of sauce in four locations on the baking sheet.

Place pasta square over sauce and press down.

Layer leftovers between sheets of pasta dough, adding sauce if needed and available.

Top the last pasta layer with sauce and cheese.

Bake 30 to 40 or until cheese is melted and edges of pasta are crispy.


Ingredient discussion:

You do want some sort of sauce with this; it will soak into the pasta and allow it to cook properly. If you don’t have sauce, consider quickly boiling the pasta sheets before stacking them. For the other leftovers, use whatever you have that you think would go well in this dish: mashed potatoes would work with mushroom gravy as a sauce, carrot shreds and chili, squash pieces with a cream sauce; heck, we even think something like re-fried beans and salsa would be good. Be creative in your re-purposing of that food.  Finally, you probably want to use fresh pasta for this because it should eliminate the need for boiling beforehand. After all, it’s leftovers; how much trouble do you really want to go to?

Procedure in detail:

Preheat oven to 350°F. Line a baking sheet with parchment. We recommend that instead of the silicone baking mat because the latter tends to pick up odors, and you don’t necessarily want future batches of cookies to taste like garlic.

Roll dough. Roll out the dough very thin and cut into about 3-inch squares. No need to be precise, this is a rustic dish. If you have just a widgy piece left, cut it into strips for garnish.

Just a dab of sauce, enough so that when you place the first pasta sheet, you’ll get the entire bottom covered.

Spread sauce. Start with a layer of sauce for the lasagna. Place about a tablespoon in four locations on the baking mat about 4 inches apart. Spread it around a bit.

Start layer. Place a sheet of dough over the sauce and press down so most of the pasta sheet is coated on the bottom, which will help it steam while it’s cooking and not dry out.

layering pasta squares
Start layering with whatever leftovers you have. Ours was mushroom and sauerkraut pierogi filling.

Layer. Now, start spreading and topping the sheets with your leftovers, trying to make layers that are even in height. Ideally, you want to plan this so you’ve used all the pasta sheets, and all the leftovers, but have a bit of sauce left for the top.

lasagna squares
Top with sauce and cheese, and you’re good to go!

Top. Spread sauce on the top layer, then sprinkle with cheese.

leftove lasagna
Who knew leftovers could be this good? Did you?

Bake. Slide into the oven and bake for 30 to 40 minutes until the cheese melts and the edges of the pasta are a bit crispy.

leftover lasagna
What a great way to use leftovers!

Serve immediately.


We really like this idea for using up leftovers. It’s fast, easy, and yet makes those leftovers seem elegant. The edges of the pasta turned out nice and crisp, and cheese, glorious cheese, what’s not to like? Would we bother making pasta just for this? Very possibly, because that’s only a 20 minute task. This is definitely a five-star idea, and, when you see it in high-end restaurants, you’ll know where it started.

Worth the trouble?

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