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

Baked Lasagna in a Bun Recipe

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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 turkey or beef
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    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

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.

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

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Baked Lasagna in a Bun

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (6)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 15, 2014

Delicious! Good even cold the next day

MY REVIEW
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
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
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
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!

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