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Baked Lasagna in a Bun

 Baked Lasagna in a Bun
My family loves the meat sauce and cheese tucked into the hollowed-out buns. Add a crisp salad for a complete meal. — Cindy Morelock, Afton, Tennessee
8 ServingsPrep: 20 min. Bake: 25 min.


  • 8 submarine or hoagie buns (8 inches)
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • 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.
  • Bake 20 minutes. Sprinkle tops with remaining cheddar and mozzarella
  • cheeses; bake, uncovered, 3-5 minutes or until cheese is melted.

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Baked Lasagna in a Bun (continued)

Directions (continued)

  • Yield: 8 servings.
Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.