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Creamy Lasagna Sandwiches

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Ingredients

10 hard crusty rolls
1 pound bulk pork sausage
1 chopped onion
3 garlic cloves, minced
2 cups pasta sauce
1 teaspoon dried basil leaves
1 (8 ounce) package cream cheese, softened
1 egg
1 cup shredded provolone cheee
1/2 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese

Creamy Lasagna Sandwiches

  • Serves 8
  • Easy

About This Recipe

This fabulous recipe for Creamy Lasagna Sandwiches is easy to make and so good. It’s not really “lasagna” as there are no pasta sheets in the sandwich. The sandwich is made by layering a rich pork sausage tomato mixture with a creamy cheesy topping, then baking it until all is blended and melded and perfect.

The only thing you have to get right about this recipe is the rolls. Use hard rolls, not soft, or the sandwich will fall apart. You know the kind of rolls I mean – they are pale yellow and round or oval, with a hard crust and firm crumb. Ciabatta rolls aren’t right because they aren’t high enough to hold the filling. The right rolls are sometime called French dinner rolls or Kaiser rolls or Italian dinner rolls. They look like this.

The only other tip I have for you is to let the sandwiches cool for 10 to 15 minutes before you bite into them. This is unusual advice for me, since I believe in eating hot food while it’s hot. But the filling gets so hot in the rolls that you have to let them cool for a bit.

I would allow one sandwich per person since they are so filling, but some people, especially if they are hungry, could easily eat too. Serve these sandwiches with a fruit salad for cooling contrast and a fresh accent.

Tips for the best Creamy Lasagna Sandwiches:

  • When you hollow out the rolls, be sure to remove enough of the crumbs so the shell can hold the filling, but don’t go too far. Leave enough of the sides so the filling stays in the bun.
  • Save the crumbs to make bread crumbs. Toast them in the oven at 350°F for a few minutes, then crumble. Save in the freezer for other recipes.
  • When you cook the pork sausage, really work at it with a fork. This ingredient can be resistant to break up, but you need small pieces to fit into the bun.
  • You will not use a whole 26-ounce jar of pasta sauce. Serve the extra, heated, on the side for dipping. Or save it for another recipe like Creamy and Beefy Baked Spaghetti or Pizza Spaghetti Style. A bit more sauce won’t hurt those recipes.

Why this recipe works:

  • The combination of crisp bread, savory pork and onion filling, and super creamy cheesy topping is sublime. It really tastes like lasagna.

Steps

1
Done

Preheat the oven to 350°F.

2
Done

Cut a thin slice off the top of each roll. Save the tops for making bread crumbs. Then carefully hollow out each roll, leaving a shell that is about 1/4' thick. Again, save the crumbs for later; they freeze really well. Set the hollowed out rolls aside.

3
Done

In a large heavy skillet over medium heat, cook the sausage with the onion and garlic. Stir frequently to break up the meat, using a spoon or fork to break apart the sausage. Cook until the sausage is completely cooked through. Drain.

4
Done

Add the pasta sauce and basil to the skillet with the pork mixture and bring to a simmer. Simmer for 10 minutes.

5
Done

Meanwhile, combine the cream cheese and egg and beat until smooth. Add the provolone and the mozzarella and mix.

6
Done

Now carefully put the meat mixture into the rolls. Top each with a spoonful of the cream cheese mixture. Put the sandwiches onto a cookie sheet with sides. Sprinkle everything with the Parmesan.

7
Done

Bake for 25 to 35 minutes or until the cheese on top of the sandwiches starts to brown. The bread will also start to brown around the edges of the filling.

8
Done

Transfer the sandwiches to a cooling rack and let stand for 10 to 15 minutes until you serve the. Then dig in!

lindaBest

lindaBest

Linda is a bestselling cookbook author and home economist who has written 50 books (49 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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