Description
This delicious Lasagna Stuffed Garlic Bread combines the best elements of classic lasagna with the irresistible flavors of garlic bread. Layers of tender lasagna noodles, savory sausage meat sauce, creamy béchamel, and plenty of melted cheese come together inside soft, prebaked garlic bread loaves, creating an impressive and flavorful dish perfect for a comforting dinner.
Ingredients
Scale
For the lasagna:
- 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
- Make meat sauce: Cook the ground sausage in a skillet over medium-high heat until browned. Remove the sausage and place it in a strainer to drain excess grease. In the same skillet, add diced onion and bell pepper, cooking until tender. Stir in tomato paste, then add the passata and bring to a simmer. Return the sausage to the skillet, mixing well, and cook for 4-5 minutes until the sauce thickens. Set aside.
- Make béchamel sauce: In a saucepan over medium heat, melt the unsalted butter. Stir in the flour and cook until a smooth paste forms. Gradually pour in warmed milk, stirring constantly to avoid lumps. Whisk in Dijon mustard and freshly ground black pepper. Add chopped baby spinach, then turn off the heat and set the sauce aside.
- Prebake garlic bread: Slice the garlic bread loaves in half lengthwise to create top and bottom halves. Place them into a baking dish forming two tight V-shapes. Sprinkle some grated cheese onto the bottom halves. Bake in a preheated oven at 375°F (190°C) for 6 minutes to lightly toast the bread and melt the cheese.
- Assemble lasagna layers: On the cheesed bottom halves of the garlic bread, layer the blanched lasagna noodle strips. Spread a layer of the prepared meat sauce over the noodles, followed by another layer of noodles. Spoon béchamel sauce over this layer, then sprinkle with more grated cheese. Add a final layer of noodles, top with the remaining meat sauce, and finish by sprinkling the rest of the cheese over the top.
- Bake the stuffed garlic bread: Place the assembled loaves back in the oven and bake at 375°F (190°C) for 20-25 minutes, or until the cheese is thoroughly melted and bubbling.
- Serve: Remove the garlic bread from the oven and let it rest for 5 minutes. Garnish with chopped parsley or basil. Slice carefully and serve warm, accompanied by the leftover béchamel sauce for dipping.
Notes
- Blanch lasagna sheets beforehand by boiling them briefly until pliable to prevent breaking when assembling.
- Using fresh herbs like parsley or basil enhances the flavor and presentation.
- Feel free to substitute ground sausage with ground beef or turkey for a different twist.
- Ensure the béchamel sauce is not overcooked to keep it creamy and smooth.
- Allow the loaf to rest before slicing to help the layers set and prevent spillage.
