Baked Lasagna in a Bun Recipe
- 8 submarine 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
- 1. Preheat oven to 350°. Make 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. Place buns on an ungreased baking sheet.
- 2. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce, garlic powder and Italian seasoning; heat through.
- 3. Meanwhile, in a small bowl, mix 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.
- 4. Bake 20 minutes. Sprinkle tops with remaining cheddar and mozzarella cheeses; bake, uncovered, 3-5 minutes or until cheese is melted. Yield: 8 servings.
1 sandwich equals 650 calories, 24 g fat (11 g saturated fat), 69 mg cholesterol, 1,170 mg sodium, 74 g carbohydrate, 4 g fiber, 33 g protein.
Reviews for Baked Lasagna in a Bun
"GREAT, WE LOVE THEM."
"Delicious! Good even cold the next day"
"This was delicious and my husband, who is not a big fan of lasagna, loved it! The only thing I did different was not hollowing out the bread but it still turned out great and we ate it like a sub. I used a fork to bc it got a little messy. This will definitely be put on the weekly menu more often."
"I made this for dinner last week and everyone enjoyed it. It has a good garlic flavor. I used cottage cheese which is less expensive than ricotta cheese. I'm not a big fan of Italian seasoning so I only used about 1 teaspoon of it."
"I had leftover Spaghetti sauce with meatballs I had made, so I used that in place of the ground beef and sauce. I put the Italian seasoning and garlic powder in my ricotta cheese mixture. I put a spoonful of the ricotta mixture in the hollowed out bun, cut the meatballs in half and laid them on top of the ricotta, spooned some sauce on top, more ricotta, and sauce to cover. I baked it as directed. It was nice and creamy, and I liked having meatballs, instead of ground beef."
"It was a super simple dinner-- I used fat-free ricotta, and reduced calorie cheddar and mozzarella to lighten it up a bit, but my family loved it!"
"it was ok I don't think I will make again."
"My entire family enjoyed and even asked that I make it again!!"
"Cut this down for two. It was wonderful and we can finally enjoy Lasagna for two."
"These were good. Next time I'd cut down on the ricotta mixture but otherwise they are great! Thanks for the recipe."
"Great hot sandwich! Tastes just like lasagna without the fuss."
"Very good. Just make sure your rolls are deep enough. Mine were a little to small. I couldn't get enough filling in."
"I was a little skeptical, but this was actually really good and super-easy to make. :) My husband said he likes it better than the real thing!"
"These were delicious and yes, we will be making these again. I used cottage cheese instead of ricotta because that's what I use in my lasagna and that's what I had on hand. Everyone loved these!"
"My husband didn't like the garlic but otherwise it was tasty and unique. The ends of the bread were somewhat hard to eat because they got so crispy so I would just cut down the baking time by 5 minutes next time."
"My kids and I loved this recipe! They're not all fans of traditional lasagna, but they all enjoyed this. It's easy and yummy!"
"I always make this as a dish with left over spaghetti sauce. I make spaghetti the night before and then use the left over sauce for these sandwiches the next day. That way I get two meals out of one!"
"This was delicious. I understand and appreciate that a lot of people have to watch their calories and fat intake every single day, but not all of us have to do that. For those of us who eat healthy, lean diets as a way of life and also like to splurge occasionally, this is a great recipe."
"I put the ingredients (except the roll) in MasterCook and it gave the original as 376 calories per serving with 28.5 grams of fat. By using 93% lean ground turkey, Hunts Light spaghetti sauce, fat-free ricotta, and reduced-fat cheddar cheese, it came to 206 calories and 10.3 grams of fat. Reducing the amount of cheese or using fat-free cheddar and mozzarella, as MargeAZ, would bring the numbers down even farther. I will probably make on a slice of the hoagie roll rather than using the whole thing."
"It would be easy to lighten up this recipe. Use 93% lean ground beef or lean ground turkey. Substitute low or no-fat cheeses, also reduce the amount of cheese. I would also skip the cheddar cheese altogether."
"I love lasagna but hate the time it takes to put together and bake. This was a great tasting and quick alternative. New fav!"
"We used this recipe with Jenny-O fat-free ground turkey breast...tastes great, you'd never know there was no fat in the meat...try it! (You can also use "light" versions of cheese)"
" This looks so good and I think I'd like to try it. Sure do wish it was not soooo fattening though:)
"I made this yesterday for my family of four (including 2 very picky children) and it was a HUGE hit! Every last sandwich gone! This sandwich is even great right out of the 'fridge the next day! The only thing I did differently was to use fat-free turkey instead of beef (due to medical reasons, I am not allowed to eat beef)...couldn't tell the difference and it is so much healthier for you!"