Lasagna in a Bun
- In a large skillet, cook ground beef until meat is brown. Drain off fat. Stir in the tomato sauce, onion soup mix, oregano, and basil. Bring mixture to boiling; reduce heat. Cover and simmer for 15 minutes to blend flavors.
- Meanwhile, cut a thin slice from the top of each roll; set tops of rolls aside. Scoop out insides of rolls, leaving 1/2-inch-thick shells. Set shells aside. Reserve scooped-out bread for another use.
- In a small bowl, combine ricotta or cottage cheese, mozzarella cheese, and beaten egg; set aside.
- Spoon half of the meat mixture evenly into the bread shells. Spread cheese mixture evenly over meat mixture. Top with remaining meat mixture and tops of rolls. Wrap each roll in foil. Place on a large cookie sheet. Bake in a 400 degree F. oven about 20 minutes or until hot in center. Serves 6 to 8.
From the Test Kitchen
Test Kitchen Tip:
You'll need hard rolls that are at least 4 inches in diameter to hold all of the meat and cheese fillings.
Nutrition Facts (Lasagna in a Bun)
- Per serving:
- 379 kcal ,
- 16 g fat
- (7 g sat. fat ,
- 91 mg chol. ,
- 705 mg sodium ,
- 34 g carb. ,
- 2 g fiber ,
- 23 g pro.