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Baked Lasagna in a Bun Recipe
Baked Lasagna in a Bun Recipe photo by Taste of Home
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Baked Lasagna in a Bun Recipe

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4.5 25 31
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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 sandwich: 650 calories, 24g fat (11g saturated fat), 69mg cholesterol, 1170mg sodium, 74g carbohydrate (9g sugars, 4g fiber), 33g protein .

Directions

  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.
Originally published as Lasagna in a Bun in Taste of Home April/May 1995, p25


Reviews for Baked Lasagna in a Bun

AVERAGE RATING
(31)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (6)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
BURKESFAM2@AOL.COM User ID: 3341937 2184
Reviewed Oct. 12, 2014

"GREAT, WE LOVE THEM."

MY REVIEW
mscjtroy User ID: 5385144 3075
Reviewed Aug. 15, 2014

"Delicious! Good even cold the next day"

MY REVIEW
Angel182009 User ID: 6228642 1352
Reviewed Oct. 17, 2013

"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."

MY REVIEW
tammycookblogsbooks User ID: 7112115 1351
Reviewed Jul. 29, 2013

"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."

MY REVIEW
dlyn9smith User ID: 1866642 4408
Reviewed Jul. 21, 2013

"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."

MY REVIEW
jenniferp83352 User ID: 3684174 3073
Reviewed Jul. 12, 2013

"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!"

MY REVIEW
gusbella User ID: 6189726 4406
Reviewed Nov. 16, 2012

"it was ok I don't think I will make again."

MY REVIEW
thinmama40 User ID: 1381957 5147
Reviewed Oct. 18, 2011

"My entire family enjoyed and even asked that I make it again!!"

MY REVIEW
bjsilve0 User ID: 172187 2892
Reviewed Sep. 26, 2011

"Cut this down for two. It was wonderful and we can finally enjoy Lasagna for two."

MY REVIEW
JulieMarae User ID: 5549970 3624
Reviewed Apr. 16, 2011

"These were good. Next time I'd cut down on the ricotta mixture but otherwise they are great! Thanks for the recipe."

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