Garlic Toasted Open Faced Lasagna Ciabattas

This quick-fix meal has all your favorite lasagna flavors packed into one hearty sandwich. Once you try these Garlic Toasted Open Faced Lasagna Ciabattas, you won't be able to think of a tastier sandwich recipe!

Course Dinner

Cuisine American

Keyword ciabatta sandwich, easy lasagna recipe, italian sausage recipe, italian sausage sandwich, open faced sandwich, sausage sandwich

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 618kcal

Author Jenny

Equipment

Stove
Oven

Ingredients

2 tbsp extra virgin olive oil
1 lb ground Italian sausage
26 oz jar of your favorite pasta sauce I used Classico
8 leaves fresh basil chopped, optional
15 oz container ricotta cheese
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1/4 tsp salt
1/4 tsp pepper
1/4 tsp Italian seasoning
8 garlic roasted ciabatta rolls I get them from Super Walmart
1 ball fresh mozzarella cheese
parmesan cheese

Instructions

Preheat oven to 375°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.
Place reserved ¼ cup sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
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 the ricotta). Top with a couple spoonfuls of pasta sauce and fresh mozzarella cheese.
Bake for 10-12 minutes, or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve!

Notes

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

Nutrition