Lasagna In A Bun
  • Servings: 6-8
  • 3/4 pound lean ground beef
  • 1 8-oz. can tomato sauce
  • 1 Tbsp. dry onion soup mix
  • 1/4 tsp. dried oregano, crushed
  • 1/4 tsp. dried basil, crushed
  • 6 to 8 large hard rolls
  • 3/4 cup drained ricotta cheese or cream-style cottage cheese
  • 1/2 cup shredded mozzarella cheese(2 oz.)
  • 1 beaten egg
  1. In a large skillet, cook ground beef until meat is brown. Drain off fat. Stir in the tomato sauce,onion soup mix, oregano, and basil. Bring mixture to boiling; reduce heat. Cover and simmer for 15 minutes to blend flavors. Meanwhile, cut a thin slice from the top of each roll; set tops of rolls aside. Scoop out insides of rolls, leaving 1/2-inch-thick shells. Set shells aside. Reserve scooped-out bread for another use. (Homemade croutons or bread crumbs!) In a small bowl, combine ricotta or cottage cheese, mozzarella cheese, and beaten egg; set aside. Spoon half of the meat mixture evenly into the bread shells. Spread cheese mixture evenly over meat mixture. Top with remaining meat mixture and tops of rolls. Wrap each roll in foil. Place on a large cookie sheet. Bake in a 400 degree F. oven about 20 minutes or until hot in center. During the last 5 minutes of baking, you can loosen the foil from the sandiwches to help crisp the roll.
Sort of an Italian flavored sloppy joe? I have substituted a quarter teaspoon of powdered beef boullion and a half tablespoon of dried minced onion for the packaged onion soup with good results.