Baked Lasagna in a Bun
6 Martin’s Hoagie Rolls
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 Shredded Cheddar Cheese, divided
1 Cup Shredded Part-Skim Mozzarella Cheese, divided
Preheat oven to 350°F. Align Hoagie Rolls side-by-side in greased casserole dish(es) with the opening facing up. (Note: 6 rolls should fit in one 9×13” dish plus one 9×9” dish.)
In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in spaghetti sauce, garlic powder, and Italian seasoning; cook until heated through.
Meanwhile, in a small bowl, mix together ricotta cheese, Parmesan cheese, and half of the cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with ricotta mixture. Cover loosely with foil.
Bake for 20 minutes. Sprinkle tops with remaining cheddar and mozzarella cheeses; bake, uncovered, until cheese is melted, 3-5 minutes.
Alternately, you can prepare these as “Lasagna Boats” by splitting the Hoagie Rolls in half, arranging in a 9×13” baking pan with the cut sides facing up, then topping with the meat sauce and cheese (as above). Cooked uncovered in oven for 20 minutes at 350°F.
Recipe adapted from: www.tasteofhome.com