Talk about the best of both worlds. Next time you’re craving baked lasagna, try stuffing it into savory garlic bread with extra ooey-gooey mozzarella. Is your mouth watering yet?
We’re big pasta fans in our household. Whether it be my grandma’s recipe, revamped with buffalo chicken or tossed with pesto… my family craves a pasta night at least once a week. When it’s served with a piece of crusty bread and a glass of wine… this girl is guaranteed to have a smile on her face.
Lasagna is always a top contender, but I don’t always have time to put it together. Simek’s makes a great tasting version, stuffed with layers of cheese, perfectly balanced pasta sauce, noodles and savory sausage. It’s seriously delish, and I always have one on hand in our freezer for busy weeknights.
One night at dinner, my oldest son playfully told me that he wished he could stuff his lasagna into a piece of garlic bread. Since #NationalLasagnaDay is coming up this week, we’re doing exactly that! 🙂 It might look fancy, but I promise you it’s incredibly easy to fold together.
First, you’ll cook the lasagna according to its packaged directions. Set it aside to cool for at least 10 – 15 minutes before you start to assemble your stuffed masterpieces. Preheat the oven to 375F and unroll the bread dough onto a floured surface. Cut the lasagna into four servings and the dough into four squares. Place a piece of lasagna in the middle of the square and fold the dough over the top to seal. Brush the tops with parmesan garlic butter and bake on a cookie sheet for 13 minutes. Serve with a salad to make the the meal complete!
OTHER RECIPES YOU MIGHT ENJOY:
BBQ Hawaiian Slow Cooker Meatballs
Fettuccine Alfredo with Peas & Pasta
- 1 Simek's Italian Sausage Lasagna
- 1 (8 oz) Dough Sheet
- 8 oz. Fresh Mozzarella
- 6 tbsp. Butter
- 1 tbsp. Fresh Parsley, minced
- 2 Garlic Cloves, minced
- 1 tbsp. Freshly Grated Parmesan
- Cook lasagna according to it's packaged directions. Set aside for 10 - 15 minutes while you prepare the rest of the ingredients.
- Preheat oven to 375F.
- Roll out the dough sheet on a floured surface and cut into four squares. You will also need to cut the lasagna into four portions.
- Place lasagna on dough square and top with a slice of fresh mozzarella. Fold the sides over the top to seal the lasagna inside the dough. Repeat with remaining three.
- Brush the tops with garlic parmesan butter and bake for 13 minutes on a cookie sheet.
- Allow the stuffed garlic breads to rest for 5 minuets before eating. Enjoy!
NOTES ON THIS RECIPE:
- I folded my dough in a lattice design to make it prettier. Simply cut slits on both sides of the dough and fold one from the left and one from the right, crossing over each other. Don’t worry if you can’t seal the lasagna inside. As you can see from my photos, I had mozzarella oozing out (and it was delicious!).
- I like to serve mine with an additional sprinkle of fresh parsley, basil and extra parmesan. Makes for pretty presentation and the herbs give the dish a nice fresh note.
- You can use any of Simek’s lasagnas in this recipe. They also make a meat sauce and vegetarian white sauce versions.
This post is sponsored by SIMEK’S. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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