Lasagna in a Bun

Submitted by seesko

"From Taste of Home"

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 8

ingredients

• 8 hoagie rolls (8 inches)
• 1 lb ground beef
• 1 cup spaghetti sauce
• 1 tablespoon garlic powder
• 1 tablespoon italian seasoning
• 1 cup ricotta cheese
• 1⁄4 cup grated parmesan cheese
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded part-skim mozzarella cheese, divided

directions

1. Make a 2-in.-wide V-shaped cut in the center of each bun to within an inches of the bottom. Remove cut portion and save for another use; set aside.
2. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Add the spaghetti sauce, garlic powder and Italian seasoning. Cook 4-5 minutes or until heated through.
3. Meanwhile, combine the ricotta, Parmesan cheese and half of Cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with cheese mixture. Place on a baking sheet. Cover loosely with foil.
4. Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining cheddar and mozzarella. Return to the oven for 2-3 minutes or until the cheese melts. Yield: 8 servings.

Reviews

[MissKristin]

This was SO tasty. I used London Broil (cooked on warm in the crockpot all day), which is a bit dry, but PERFECT for this. Del Monte Traditional spaghetti sauce, skim ricotta, and 2% Mexican cheese (Sargento's). Otherwise everything else was the same. I made foil boats since I was using presliced hoagie rolls and didn't want it to spill out. I'm stuffed right now and yet I still want another. Luckily, we ate two of them and there are still two left. I probably could have fit a fifth, if I'd tried. Thank you SO much for this hearty filling recipe!

 

[2Bleu]

What a unique way to have lasagne! We made 3 'buns' which were more like hoagies, but no complaints either, lol. 1 hoagie can easily serve 2 people. We used Recipe #255242 for the sauce and fresh mozerella which we sliced and put on the sauce, then mixed the other cheeses together and piled them on top. We forgot to cover loosely with foil, but it was okay, it didn't burn without it and the bread got nice and crusty. This is similar to, but much better than, Stouffer's french bread pizza. Thanks for sharing. :)