Wednesday, March 6, 2013

Lasagna Sandwiches **

We really liked these.  The kids and hubby loved them.  I liked the idea, but I don't know if I'd make them again.  They're a lot of trouble for something that didn't blow me away.  If I did make them again, I'd skip the ricotta mixture and just put the mozzarella directly on the meat.  It didn't really add anything to it, in my opinion.  I loved the garlic bread as the sandwich bread, though.  That's a pretty nifty idea!  I served it with Garlicky Mushrooms Supreme

Photo from Cassie Craves

(Cassie Craves)

6 sub rolls or bolillo rolls
6 tablespoons butter, room temperature
1 teaspoon garlic powder
2 teaspoons Italian seasoning, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 can Italian-style diced tomatoes, undrained
1/2 to 1 cup jarred marinara
Salt and pepper to taste
1/2 cup ricotta cheese
1 egg
2 cups mozzarella cheese, divided
1/4 cup Parmesan cheese

1. Preheat oven to 350 degrees.
2. Slice off the tops of the sub rolls. Then scoop out the bread from the inside. Stir together butter, garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Spread each side of each sliced roll with butter mixture. Broil until browned and crispy.
3. Cook ground beef in a large skillet over medium high heat. About halfway through cooking, add onion. Season with salt and pepper to taste. When beef is cooked through, add garlic and cook and stir 30 seconds. Stir in diced tomatoes and as much marinara sauce as you need to moisten the mixture (don’t make it too wet).
4. Spoon some of the ground beef mixture into each roll.
5. In a mixing bowl, combine the ricotta cheese, egg, 1 teaspoon Italian seasoning, salt and pepper to taste, and 1 cup of the mozzarella cheese. Spoon over the meat mixture in each roll.
6. Sprinkle some parmesan cheese and mozzarella cheese over top of each roll. Top with the bread top. Wrap each sandwich in foil and bake for 25 to 30 minutes.

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