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Lasagna Stuffed Garlic Bread

1 large cookie sheet
2 tubes of refrigerated Pillsbury French Bread
½-stick margarine
2 teaspoons chopped garlic
2 tablespoons dried oregano
12 slices mozzarella cheese
1 lb. Italian sausage or 1 lb. ground beef
1 container ricotta cheese
6 cooked lasagna noodles
1 jar marinara or spaghetti sauce

Brown Italian Sausage or ground beef in a large skillet and drain off excess fat.  Stir in jar of marinara or spaghetti sauce.  Set aside.  Spray cookie sheet with cooking spray.  Melt margarine and add garlic and oregano, mix thoroughly.  Roll out French bread loaves on cookie sheet.  Brush with margarine/oregano mixture.  Lay out 3 slices of mozzarella cheese, down the middle of the dough, lengthwise.  Top with some cottage or Ricotta cheese.  Cover with 1 cooked lasagna noodle.  Cover noodle with a few tablespoons for marinara mixture, then add another 3 slices of mozzarella cheese and more cottage or Ricotta cheese.  Now cover with another cooked lasagna noodle.  Top that noodle with more marinara sauce, more cottage or Ricotta cheese and top with final lasagna noodle.  Fold over the edges of the dough to cover and wrap completely.  Make sure all the edges of the dough are sealed.

Brush top with the margarine mixture.  Bake at 425-degrees F for 8-12 minutes, or until the loaf is golden brown.

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