Friday, August 15, 2008

Lasagna Buns

I saw something similar to this on Rachel Ray and modified it to fit my family's tastes. It's a variation on lasagna that eliminates working with noodles (my least favorite and most time consuming part).

1 lb ground beef
16 oz ricotta cheese
1 cup mozzarella cheese
1 large can tomato sauce (or marinara sauce)
2 eggs
8 kaiser rolls (or any roll large enough to scoop out the inside and fill)

Brown the ground beef in a pan. Drain the grease and add tomato sauce. I added some salt, pepper, and garlic powder, but you can throw in whatever you want. In a separate mixing bowl beat the eggs. Add ricotta and mozzarella cheeses. Cut tops off rolls and scoop out the inside. You can save the bread for bread crumbs, or eat it as an appetizer while you cook (like I do). Fill the rolls halfway with meat mixture, then the rest of the way with cheese mixture. Replace tops on rolls and wrap each roll in tin foil. Place wrapped rolls on a cookie sheet and bake at 325 for an hour.

I served them with ranch as a dipping sauce, but that's just because we eat EVERYTHING with ranch.

Here's the link to Rachel Ray's recipe if you'd like to try her variation.