Lasagna in Puff Pastry

Kathie Carr


I used to love going to a wonderful little Italian restaurant (not there anymore and too long ago for me to remember the name) in Walnut Creek, CA, maybe 15 years ago. Their specialty was a lasagna baked in puff pastry. It was just awesome. This is an attempt to copy that recipe.

I used pre-made ingredients so I can't call this made from scratch. But if you are ambitious you can try using your own sauces and pastry.

pinch tips: Perfect Pasta Every Time




20 Min


20 Min


(9 by 13 inch) pan of your favorite homemade lasagna, make a day ahead of time and refrigerate
1 pkg
puff pastry, thawed
1 jar(s)
marinara sauce
1 jar(s)
alfredo sauce
1 c
shredded parmesan or romano cheese
garlic powder
1 large
egg, well beaten

Directions Step-By-Step

Preheat oven as directed on puff pastry package.

Lasagna is easier to work with if completely cold. Cut lasagna in 8 pieces.

Use 1/4 sheets of puff pastry for each serving. Cut and roll out pastry so it is about 2 times the size of a lasagna square. Place lasagna in center of pastry. Sprinkle with 2 tablespoons of Parmesan or Romano cheese and a little garlic powder. Fold pastry around lasagna, overlapping and sealing by pinching dough. Place on greased cookie sheet. Cut 2 or 3 slits in top of pastry to allow steam to escape. Repeat with all lasagna squares. Brush squares with beaten egg.
Bake lasagna squares until pastry is completely brown (using temperature and baking times as indicated on package) and lasagna is hot all the way through.

While pastry bakes heat Marinara and Alfredo sauces. To serve place pastry on plate. Pour some Marinara sauce on one side of a pastry and some Alfredo sauce on the other side. Fantastic with salad and garlic bread.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian