You can’t eat lasagna without its most trusted side dish—
They’re inseparable and for good reason. Nothing compliments the layer upon layer of soft buttery pasta, filled with delicious tomato sauce and seasoned ground beef better than a side of cheesy and warm flakey garlic bread. It just doesn’t get any better than those two together.
So what if you could combine both to create the ultimate snack?!
It’s absolute deliciousness in every bite.
Lasagna Dip Stuffed Garlic Bread
- 2 tbsp. olive oil
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- ½ c. mushrooms, cleaned and sliced
- ½ lb. ground beef
- 1 c. tomato sauce or spaghetti sauce
- salt and pepper to taste
- 1 tsp. dried oregano
- 8 oz. cream cheese, softened
- ½ c. shredded mozzarella cheese
- ½ c. shredded sharp cheddar cheese
- 2 French baguettes
- Parsley, chopped
- 4 tbsp. butter
- 1 garlic clove, crushed
Step 1: Cook Veggies
Start of by preheating the oven to 200 degrees C. In a large skillet, heat the olive oil over medium heat, add the sliced onion and cook for 3 minutes. Add minced garlic and mushrooms and cook until tender.
Step 2: Cook Lasagna Mixture
Add your beef and season it salt, pepper, oregano and basil. Cook until the meat is brow. Throw in tomato sauce and cook for 3 minutes.
Step 3: Bake Lasagna Mixture
Now spread the cream cheese on the bottom of your dish.
Spread the meat/tomato sauce mixture over the cream cheese and top it with mozzarella cheese and cheddar cheese. Bake for 15 to 20 minutes, or until hot and bubbly.
Step 4: Stuff Lasagna Mixture Into Baguette
Grab your French baguettes, cut the ends, cut it in half and then hollow out the middle.
Now spoon in the lasagna mixture into the baguette. Melt 4 tbsp. of butter, mix it with crushed garlic and parsley and brush the mixture all over the baguette. Sprinkle some of the grated mozzarella over all of it for the final touch.
Step 5: Bake!
Bake for about 5 to 8 minutes, but make sure to keep an eye out so that it doesn’t burn. Once it’s baked, take out of the oven and sprinkle the remaining chopped parsley over it. You can now eat!
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