Lasagna in a Bun


One of my favorite Last Food Network Star winners was Jeff Mauro. His point of view was sandwiches. He could turn any dish into a sandwich. My daughter loved to watch the show that resulted in his win – Sandwich King. My daughter would watch the show with me and just crack up. He has a fun goofy personality that made his show entertaining. And I must admit, I had a teensy crush on him (partially due to his Chicago accent).

Well today’s recipe is in true Jeff Mauro fashion. We are turning lasagna into a sandwich. The are no noodles in this sandwich, just bread. But it has everything else in it that you would expect from lasagna – ground beef coated in saucy tomato richness along with some ricotta, parmesan, and mozzarella cheese!

Lasagna In A Bun | realmomkitchen.com

Lasagna in a Bun
 
Ingredients
  • 6 crusty submarine, hoagie, or french buns (8 inches)
  • 1 pound ground beef
  • 1 cup spaghetti sauce
  • 1 Tbsp garlic powder
  • 1 Tbsp Italian seasoning
  • 1 cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded mozzarella cheese, divided
Instructions
  1. Preheat oven to 350°.
  2. Cut a 2-in.-wide V-shaped cut in the center of each bun to within 1 inch of bottom. Remove cut portion and save for another use. You are makiing a nice tunnel to hold of of the meat and cheese.
  3. Place buns on an ungreased 9 x 13 baking dish.
  4. In a large skillet, brown beef over medium heat 6-8 minutes or until no longer pink; drain.
  5. Add spaghetti sauce, garlic powder and Italian seasoning to the cooked meat and combine; heat through.
  6. Meanwhile, in a small bowl, mix ricotta cheese, Parmesan cheese and ½ cup of the cheddar cheese and ½ cup mozzarella cheese.
  7. Spoon meat mixture into buns; top with spoonfuls of ricotta mixture.
  8. Cover loosely with foil and bake at 350 degrees for 20 minutes.
  9. Sprinkle tops with remaining cheddar and mozzarella cheeses; bake, uncovered, 3-5 minutes or until cheese is melted. Serves 6.

Recipe adapted from Taste of Home.

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