Lasagna in a Bun Recipe

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These sandwiches provide the terrific taste of lasagna without the noodles without the noodles and time-consuming preparation. I often make them share at church dinners. Reba Albers, Long Island, North Carolina
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings


  • 1/2 pound ground beef
  • 1 medium onion, diced
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon Italian seasoning, divided
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 cup ricotta cheese
  • 1 egg white
  • 3 tablespoons grated Parmesan cheese
  • 6 small submarine or hoagie buns (8 inches)

Nutritional Facts

1 each: 557 calories, 16g fat (7g saturated fat), 40mg cholesterol, 1320mg sodium, 74g carbohydrate (9g sugars, 5g fiber), 28g protein.


  1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce, 1/2 teaspoon Italian seasoning and salt. Cook for 5 minutes or until heated through. Meanwhile, combine 1/2 cup mozzarella, ricotta, egg white, Parmesan and remaining Italian seasoning; mix well.
  2. Cut a thin slice off the top of each bun. Carefully hollow out bun bottoms, leaving a 1/4-in. shell. (Discard removed bread or save for another use.) Spoon meat mixture into buns; top with the cheese mixture. Sprinkle with remaining mozzarella. Replace bun tops. Wrap each in heavy-duty foil. Place on a baking sheet.
  3. Bake at 400° for 25 minutes or until heated through. Yield: 6 servings.
Originally published as Lasagna in a Bun in Taste of Home Ground Beef Cookbook 1999, p108

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ms11145 User ID: 1604521 243229
Reviewed Feb. 4, 2016

"I dded mushrooms to the sauce. Instead of hoagies, I just purchased one big French Roll as it was cheaper that way."

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