My family loves the meat sauce and cheese tucked into bread for this baked lasagna. Add a crisp salad for a complete meal. — Cindy Morelock, Afton, Tennessee
Ingredients
- 8 submarine or hoagie buns (8 inches)
- 1 pound ground beef
- 1 cup spaghetti sauce
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded part-skim mozzarella cheese, divided
Directions
- Preheat oven to 350°. Make a 2-in.-wide V-shaped cut in the center of each bun to within 1 inch of bottom. Remove cut portion and save for another use. Place buns on an ungreased baking sheet.
- In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in spaghetti sauce, garlic powder and Italian seasoning; heat through.
- Meanwhile, in a small bowl, mix ricotta cheese, Parmesan cheese and half of the cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with ricotta mixture. Cover loosely with foil.
- Bake 20 minutes. Sprinkle tops with remaining cheddar and mozzarella cheeses; bake, uncovered, until cheese is melted, 3-5 minutes.
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