Here I am again late Sunday night, time flies huh? We had a nice pretty relaxing weekend. Went to the movies, dinner, swam with the family, I got a great pedicure with my father in law and sister in laws (thanks Reed!) and even fit in a little heated yoga (heaven knows I needed it after those brownie cups!)

I made this fun new twist on lasagna a few days ago and we absolutely loved them! It’s got all the great lasagna flavors piled on top of a warm garlic toasted ciabatta rolls, talk about yummy! Add a salad on the side and you’ve got a fun dinner idea that the family is sure to love!

I told you my summer recipes were going to be on the quick and easy side, so yes, I used a jar of store bought pasta sauce. I’m not prideful when it comes to saving some time, and I have to admit, if you add some fresh basil to a jar of Classico, it really gives it a fresh homemade taste.

If you have a hard time finding my favorite garlic ciabatta rolls from Walmart, no worries, any good crusty loaf of bread will do. This is another can’t mess up type of recipe, and it doesn’t hurt that it’s quick and easy! One tip though: Splurge on the fresh mozzarella for the top, really makes a difference! Hope everyone has a great week. Happy Cooking!

Garlic Toasted Open Faced Lasagna Ciabattas

2 Tablespoons extra virgin olive oil
1 lb ground Italian Sausage
1 26 oz jar of your favorite pasta sauce (I used Classico)
8 leaves fresh basil, chopped (taste great if you have them, but not necessary)

15 oz container ricotta cheese
½ Cup grated parmesan cheese
1 Cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning

8 garlic roasted ciabatta rolls (I get them from Super Walmart)
1 ball fresh mozzarella cheese

Parmesan cheese

1. Preheat oven to 375 degrees F. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ Cup of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.

2. Place reserved ¼ Cup sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.

3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (*you probably won’t use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.

4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.

*If you don’t use all of your ricotta, save it and use it in a pasta dish for later in the week. I made a baked pasta dish where I stuffed the ricotta in the middle of some penne with red sauce, it was great.