Garlic Toasted Open Faced Lasagna Ciabattas

I got this recipe off of the Picky Palate It's a really easy and great recipe! It has all the taste of lasagna but on crusty bread!! Enjoy! The second time I made this, I added fresh spinach leaves in between the ricotta cheese mixture and sauce!

Garlic Toasted Open Faced Lasagna Ciabattas
2 Tablespoons extra virgin olive oil
1 lb ground Italian Sausage
1 26 oz jar of your favorite pasta sauce
8 leaves fresh basil, chopped (taste great if you have them, but not necessary..I used a teaspoon of dried)

15 oz container ricotta cheese
½ Cup grated parmesan cheese
1 Cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning

8 garlic roasted ciabatta rolls (I just used a loaf of ciabatta bread)
1 ball fresh mozzarella cheese

Parmesan cheese

1. Preheat oven to 375 degrees F. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ Cup of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved ¼ Cup sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.

3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.

4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.

Deep Dish Lasagna- Revisited....

A while ago, Nicole posted this recipe. She made it for my family and it was so good. So, I finally made it myself and it was just as good as I remember. I love all the different seasonings that go into it!! Enjoy!

Deep Dish Lasagne
ALL RECIPES

12 uncooked lasagna noodles (I used oven-ready)
1 pound sweet Italian sausage
2/3 cup chopped onions
1/2 tablespoon minced garlic
2/3 cup chopped fresh parsley, divided
3 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
2 cups water
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil leaves
1 pound part-skim ricotta cheese (I used 1 lb cottage cheese)
1 (10 ounce) package chopped spinach, thawed and squeeze dried
1/2 cup grated Parmesan cheese
3 eggs
2 teaspoons garlic salt
1/4 teaspoon ground black pepper
3 cups shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
In lightly greased 9x13 inch baking dish, spread 2 cups sauce mix. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.
Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.

**This makes a lot so I halved everything and there was still plenty for leftovers the next night!