Lasagna In A Bun Recipes

BUNDT PAN LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Spray a 10-cup bundt pan with cooking spray. Line a baking sheet with a clean kitchen towel or paper towels.
• Bring a large pot of salted water to a boil. Cook the lasagna noodles to al dente according to the package directions. Drain the noodles and spread them flat on the prepared baking sheet to dry completely (you may need to create 2 to 3 layers to fit all of the noodles; put paper towels between each layer).
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat until shimmering. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the garlic and onion and continue to cook until the onion is softened, about 3 minutes. Stir in the marinara sauce and 1/2 cup water. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer for 5 minutes. Set aside.
• Wrap the spinach in a clean kitchen towel and squeeze until very dry. Combine the spinach, ricotta, Parmesan, eggs and 1 teaspoon salt in a bowl and mix thoroughly.
• Cut 3 of the noodles in half and set aside. Use the remaining 12 whole noodles to line the prepared bundt pan, laying them crosswise and overlapping like a fan, so that one end of each noodle goes up the center tube of the pan and the other end hangs over the edge. Spoon half of the spinach mixture into the bottom, then arrange half of the mozzarella slices on top. Drizzle 1 cup of sauce over everything, then top with the 6 reserved noodle halves so that they overlap. Repeat the layers with the remaining spinach mixture and mozzarella and another 1 cup sauce. Fold over the overhanging ends of the noodles to enclose the lasagna. If the noodles are a little too long and cover the hole of the pan, use kitchen scissors to trim them.
• Bake until the noodles on top are turning golden brown and starting to crisp up, 45 to 50 minutes. Let rest for 10 minutes, then invert the pan onto a cutting board or serving platter to unmold the lasagna. Reheat the remaining sauce and pour into the center. Sprinkle with the parsley and a little Parmesan. Slice and serve.

LASAGNA ROLLS

Steps:

• Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.

LASAGNA IN A BUN

Steps:

• Make a 2-in.-wide V-shaped cut in the center of each bun to within an inches of the bottom. Remove cut portion and save for another use; set aside.
• In a large skillet, cook ground beef over medium heat until no longer pink; drain. Add the spaghetti sauce, garlic powder and Italian seasoning. Cook 4-5 minutes or until heated through.
• Meanwhile, combine the ricotta, Parmesan cheese and half of Cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with cheese mixture. Place on a baking sheet. Cover loosely with foil.
• Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining cheddar and mozzarella. Return to the oven for 2-3 minutes or until the cheese melts. Yield: 8 servings.

BAKED LASAGNA IN A BUN

Steps:

• Preheat oven to 350°. Make a 2-in.-wide V-shaped cut in the center of each bun to within 1 inch of bottom. Remove cut portion and save for another use. Place buns on an ungreased baking sheet., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in spaghetti sauce, garlic powder and Italian seasoning; heat through. , Meanwhile, in a small bowl, mix ricotta cheese, Parmesan cheese and half of the cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with ricotta mixture. Cover loosely with foil. , Bake 20 minutes. Sprinkle tops with remaining cheddar and mozzarella cheeses; bake, uncovered, until cheese is melted, 3-5 minutes.