Description
Lasagna Stuffed Garlic Bread is a delicious fusion of classic Italian lasagna flavors layered inside crispy garlic bread loaves. Filled with layers of lasagna noodles, savory sausage meat sauce, creamy béchamel with spinach, and a blend of melted cheddar and mozzarella cheeses, this recipe makes for an indulgent and comforting meal perfect for sharing.
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: Cook the ground sausage in a skillet over medium-high heat until browned and cooked through. Drain excess grease using a strainer. In the same skillet, add diced onion and bell pepper, cooking until tender. Stir in tomato paste, then add passata and bring to a simmer. Mix in the cooked sausage and cook for an additional 4-5 minutes until the sauce thickens. Set aside.
- Make the Béchamel Sauce: Melt unsalted butter in a saucepan over medium heat. Stir in all-purpose flour and cook for 1-2 minutes until a paste forms. Gradually whisk in warmed milk, stirring constantly to avoid lumps. Add Dijon mustard and freshly ground black pepper. Stir in chopped baby spinach until wilted. Remove from heat and set aside.
- Prepare the Bread Base: Arrange the top and bottom halves of the garlic bread loaves in a baking dish, positioning them to form two tight V-shapes. Sprinkle some grated cheese on the bottom of each V. Bake in a preheated oven at 375°F (190°C) for 6 minutes to lightly toast the bread and melt the cheese.
- Assemble the Layers: Start layering by placing a layer of lasagna noodle strips over the melted cheese. Add a layer of the prepared meat sauce, followed by another layer of noodles. Spread over a layer of béchamel sauce, then sprinkle more cheese. Add a final layer of noodles, spoon on the remaining meat sauce, and finish with the remaining cheese on top.
- Bake the Stuffed Bread: Return the baking dish to the oven and bake at 375°F (190°C) for 20-25 minutes or until the cheese on top is fully melted and bubbly.
- Garnish and Serve: Once baked, sprinkle chopped parsley or basil over the top. Allow the loaves to rest for 5 minutes before slicing. Serve warm with any leftover béchamel sauce for extra creaminess.
Notes
- Blanch lasagna sheets briefly in boiling water to make them pliable for layering.
- You can substitute sausage with ground beef or turkey if preferred.
- Fresh herbs like parsley or basil complement the rich flavors and add freshness.
- For a vegetarian version, omit the meat and increase the amount of béchamel and veggies.
- Use gloves or utensils to gently remove garlic bread from packaging and handle hot bread carefully after baking.
