Best Garlic Bread Lasagna
What tastes more delicious than cheesy lasagna served with a side of garlic bread? You will know the answer after you have tried my lasagna garlic bread, which is lasagna baked in the center of a French bread loaf!
Equipment
- 1 small bowl
- 1 pastry brush
- 1 frying pan
- 1 medium bowl
- 1 spoon
- 1 baking sheet
- parchment paper
Ingredients
- 2 French bread loaves
- 6 lasagna noodle sheets cooked al dente
- 1 lb ground beef browned
- 1 jar pasta sauce
- 2 cups mozzarella cheese shredded
- 2 tsp Italian seasoning
- 1 tsp dried parsley
- ½ tsp black pepper
- 4 tbsp butter melted
- ½ tsp garlic butter
Instructions
- Preheat your oven to 350 degrees F.
- Take your loaves of bread and hollow out the center of the top.
- In a small bowl, combine your melted butter and garlic powder and mix.
- Brush the inside of your bread loaves with the garlic butter.
- I add one layer of your lasagna noodles to the inside of the bread.
- Next, combine your ground beef, pasta sauce, Italian seasoning, dried parsley, and black pepper in a medium size bowl and mix. Spoon some of your meat mixture into your bread loaves.
- On top of the meat, add some of your mozzarella cheese, followed by another layer of lasagna noodles.
- Add more meat on top of your lasagna noodles, followed by cheese, and another layer of lasagna noodles.
- Finally, add meat and cheese to your lasagna stuffed garlic bread.
- Bake your lasagna garlic bread for 20 minutes or until the cheese is bubbly.
Notes
- Make sure that when you hollow out the bread loaves, that you leave enough bread at the bottom of the loaf so that it can hold the weight of the lasagna ingredients.
- Make sure you place parchment paper on the baking sheet to prevent messes while the lasagna garlic bread cooks.
- Using store-bought sauce saves a lot of time rather than making homemade sauce.
- If you suddenly have extra mouths to feed, or need an appetizer, you can slice the lasagna garlic bread into smaller servings.
- You will want to cook the lasagna noodles al dente so that they will be perfectly cooked, and not overcooked, after baking.