Open Faced Lasagna Ciabattas

June 10, 2008

I saw these on Picky Palate and had to try them. They were fast and easy, and good too! We prefer my cheese mixture instead of her ricotta mix, but we’ll try that next time. This is something I’ll make again though. I found my ciabattas at Costco.

1 26-oz jar pasta sauce
1/2 lb ground beef
dried basil

15 oz container ricotta cheese
½ Cup grated parmesan cheese
1 Cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning
8 ciabatta rolls
1 ball fresh mozzarella cheese

Preheat oven to 375. Brown beef, drain. Add basil and sauce, let simmer 15 minutes. Combine ricotta, parmesan, mozzarella, salt, pepper, and italian seasoning. Split ciabatta rolls, and spread ricotta mixture over each half. Top with some pasta sauce and fresh sliced or shredded mozzarella cheese. Bake for 10-12 minutes.

*If you have leftover ricotta, save it for another pasta dish.

*Next time I’ll make my cheese mixture (see lasagna recipe), which makes a lot, and then use what’s left to make manicotti or regular lasagna. Or something new and fun.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!