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.
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
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.
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