Description
Lasagna Stuffed Garlic Bread is a delicious fusion recipe combining the hearty flavors of classic lasagna with the crispy, garlicky goodness of garlic bread. Layers of tender lasagna noodles, savory sausage meat sauce, creamy béchamel, and melted cheddar and mozzarella cheeses are baked inside garlic bread loaves for a comforting and visually impressive dish perfect for family dinners or casual gatherings.
Ingredients
Scale
For the Lasagna Stuffed Garlic Bread
- 2 Furlani garlic bread loaves
- 180g grated cheddar cheese
- 180g grated mozzarella cheese
- 3 large fresh lasagna sheets, blanched and cut into 2-inch strips
- Chopped parsley or basil for garnish
For the Meat Sauce
- 454g ground sausage
- 1 small onion, diced
- 1 bell pepper, diced
- 2 tablespoons tomato paste
- 500ml passata
For the Béchamel Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups warmed milk
- 1 teaspoon Dijon mustard
- Freshly ground black pepper to taste
- 5 oz baby spinach, chopped
Instructions
- Prepare the Meat Sauce: In a skillet over medium-high heat, cook the ground sausage until browned, then remove the sausage and drain the grease through a strainer. Using the same skillet, sauté the diced onion and bell pepper until tender. Stir in the tomato paste, then add the passata and bring to a simmer. Return the sausage to the skillet, stir, and cook for 4-5 minutes until the sauce thickens. Set aside the meat sauce.
- Make the Béchamel Sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook until it forms a smooth paste. Gradually whisk in the warmed milk, ensuring no lumps form. Stir in Dijon mustard and freshly ground black pepper to taste. Add the chopped baby spinach, mix well, then remove from heat and set aside.
- Prepare Garlic Bread Bases: Place the top and bottom halves of the two garlic bread loaves in a baking dish to form two tight V-shapes. Sprinkle the bottom of each V with some grated cheese. Bake in a preheated oven at 375°F (190°C) for 6 minutes to lightly toast and melt the cheese.
- Layer the Lasagna: On each garlic bread base, layer the lasagna strips followed by a layer of meat sauce, then another layer of noodles, topped with béchamel sauce. Sprinkle with grated cheese, add another layer of noodles, spoon over the remaining meat sauce, and finish with the remaining cheese on top.
- Bake the Stuffed Bread: Bake the assembled garlic bread lasagnas at 375°F (190°C) for 20-25 minutes, or until the cheese is thoroughly melted and bubbling.
- Garnish and Serve: Remove from the oven, sprinkle with chopped parsley or basil, and allow the loaves to rest for 5 minutes before slicing. Serve with warm leftover béchamel sauce for dipping.
Notes
- Blanch the fresh lasagna sheets briefly in boiling water to soften before layering.
- Use ground sausage for a richer, more flavorful meat sauce, or substitute with ground beef or turkey according to preference.
- If you prefer a vegetarian version, substitute sausage with sautéed mushrooms and omit the meat sauce.
- Ensure the béchamel sauce is not too thick; adjust milk quantity for a creamy but spreadable consistency.
- Let the bread rest after baking to allow the layers to set, which makes slicing easier and cleaner.
- Garnish with fresh herbs like parsley or basil to add freshness and color to the dish.
