Lasagna in a Bun
Ready to revolutionize your dinner game? Meet "Lasagna in a Bun," a creative twist on the classic Italian favorite that’s both hearty and handheld! This ingenious recipe transforms soft sandwich rolls into edible bowls brimming with layers of savory ground beef, zesty marinara sauce, and a creamy ricotta cheese blend, all topped with gooey mozzarella and a golden garlic-butter crust. Perfectly baked for a crisp, cheesy finish, these portable lasagna buns are a crowd-pleasing, family-friendly option that’s ideal for busy weeknights or game-day gatherings. With minimal prep and maximum flavor, "Lasagna in a Bun" delivers comfort food with a modern, grab-and-go edge!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 2 cups Marinara sauce
- 1 cup Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 Egg
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 Large sandwich rolls
- 2 tablespoons Butter, melted
- 0.5 teaspoon Garlic powder
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain any excess grease.
Add the minced garlic to the skillet with the ground beef and sauté for 1 minute until fragrant. Stir in the marinara sauce and simmer for 5 minutes. Remove from heat and set aside.
In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, grated Parmesan, egg, Italian seasoning, salt, and black pepper. Mix well and set aside.
Take each sandwich roll and slice off the top (about 1 inch from the top) to create a lid. Hollow out the inside of the rolls using your fingers or a spoon, being careful not to tear the sides or bottom. Place the rolls and lids on a baking sheet.
Fill each hollowed-out roll with a layer of the meat sauce, followed by a layer of the ricotta mixture. Repeat with another layer of meat sauce and ricotta mixture, leaving a small amount of space at the top of each roll.
Sprinkle the remaining 0.5 cup of shredded mozzarella on top of each filled roll.
In a small bowl, combine the melted butter with the garlic powder. Brush the tops and edges of each roll with the butter mixture. Place the removed roll tops (lids) on the baking sheet next to the filled rolls.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the rolls are golden brown.
Remove from the oven, sprinkle with fresh parsley if desired, and let cool slightly before serving. Serve with the toasted roll tops on the side for dipping or as a lid.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.7 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 412 mg | 32% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 304 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
