Saturday, January 31, 2009

Open Faced Lasagna Ciabattas

1 lb. ground Italian sausage
1 (26 oz.) jar favorite pasta sauce
8 leaves fresh basil, chopped
1 (15-oz.) container ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Italian seasoning
8 ciabatta rolls
1 ball shredded fresh mozzarella cheese
Parmesan cheese

Preheat oven to 375. Cook sausage over medium heat until browned, about 5-7 minutes; reserve 1/4 cup sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes. Place reserved 1/4 cup sausage, ricotta, 1/2 cup Parmesan, mozzarella, salt, pepper and Italian seasoning into a medium bowl. Stir to combine. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about 1/4 cup (you probably won't use all of ricotta) Top with a couple spoonfuls of pasta sauce, and lots of fresh mozzarella cheese. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with Parmesan cheese and serve.

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