Monday, April 14, 2008

Lasagna in a Bun

OK so since no one else is too keen on layered pastas, and I miss lasagna, I picked out this recipe that involves all the lasagna fixings (sans noodles) stuffed into a sub roll and baked. It is DELICIOUS. At least to me. I thought it was super wonderful and it made me very happy.

This is what it looks like when it comes out of the oven. There is a lot of cheese so you can't even see what's inside:

No one was quite as excited about it as I was. I don't know why. I think it is the best. It's very kid-friendly, too. I love it and would definitely make it again!

I used soy crumbles instead of beef (of course), and I used my Penzeys Pizza Seasoning and Penzeys Garlic Salt as the seasonings for the sauce. I love Penzeys.

This is what it looks like if you cut it in half:

Lasagna in a Bun

8 sub or hoagie buns (8 inches)
1 pound 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 (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Make a 2-in.-wide V-shaped cut in the center of each bun to within an inch of the bottom. Remove cut portion and save for another use; set aside.

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.

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.

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

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