Baked Lasagna Garlic Bread Bowls

These Baked Lasagna Garlic Bread Bowls have all the delicious traditional flavors of Lasagna in buttery toasted individual bread bowls. They are perfect served with a crisp salad.

Baked Lasagna Garlic Bread Bowls

Lasagna Garlic Bread Bowls are filled with Italian sausage, Ricotta cheese, Parmesan cheese, Lasagna noodles and your favorite pasta sauce.

This is the perfect recipe! You get all the goodness of Lasagna and garlic bread all in one! It is definitely a must try recipe. Everyone will love it.

Tips And Substitutions For Lasagna Garlic Bread Bowls

These Lasagna Garlic Bread Bowls are so versatile and you can easily switch out the ingredients to use what you have on hand.

• Use ground beef or chicken instead of Italian Sausage. Or add a meatball to each one instead.
• Add in chopped sauteed vegetables, mushrooms or fresh spinach.
• Use Penne pasta instead of Lasagna noodles.
• Make your own homemade bread bowls.

Lasagna Garlic Bread Bowls Ingredients

12 Large Italian Rolls
12 tablespoons butter, melted
2 tablespoons garlic, minced
½ teaspoon salt
12 lasagna noodles
8 ounces Parmesan cheese, shredded
14-15 ounce package whole milk ricotta
2 large eggs, beaten
1 pound Italian sausage
32 ounce jar of your favorite pasta sauce
1 pound fresh mozzarella, sliced into equal 12 slices

How To Make Lasagna Garlic Bread Bowls

Preheat oven to 375 degrees. Prepare lasagna noodles according to package.

Brown meat over medium high heat, add sauce and mix until combined.

In a mixing bowl, add Parmesan, ricotta, and egg. Mix until thoroughly combined.

Cut the very top off of the rolls. Using your fingers, press bread insides into the bottom and sides of the roll, until you have space for you lasagna layers. Add garlic and salt to your melted butter and spread into each bread bowl.

Keeping lasagna noodle whole, place part of the noodle in the bottom of the bowl and add ricotta on top, fold the pasta over the cheese, add ¼ cup meat sauce, and fold rest of the noodle over the top. Top bowl with slice of mozzarella.

Repeat with all 12 bowls then wrap in tin foil.

Bake for 35 minutes. Carefully unwrap the foil and place on a plate before serving.