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from Teresa's cookbook

Garlic Toasted Open Faced Lasagna Ciabattas

Main Dish



  • 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
  • Preparation:
    1. 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. 2. Place reserved ¼ Cup sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
    3. 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. 4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.

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    modified: 2012.11.25 | created: 2012.07.16

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