Today’s recipe is one for the comfort food lover in all of us. There are just days when you
want NEED something warm, cheesy, filling, and chocked full of carbs. Maybe the winter weather has just got you feeling chilled, or maybe you have had a rough week at work, or maybe you don’t need any reason at all, because if we were all honest with ourselves and we all had high metabolisms, we would eat comfort food ALL THE TIME. Or at least I would.
Lasagna is a classic comfort food that everyone loves, but let’s face it, very few people cook. It just takes too much time! Boiling the noodles, making the sauce, layering everything, and then baking for an hour…ain’t nobody got time for dat. This is a predicament I’ve bemoaned many times on this site, and that’s why I’ve posted so many “lasagna” recipes that give you the delicious flavor of lasagna you love, without all the hassle. (Check out my Bubble Up Lasagna, Lasagna Grilled Cheese, Crock-Pot Lasagna, and Skillet Lasagna for some of my faves). This is the newest edition in the lasagna series, and it might be my favorite! Probably because it’s like lasagna wrapped inside of a breadstick, which is pretty fantastic.
- 1 pound ground beef (or 1/2 lb beef and 1/2 lb Italian sausage)
- 2 teaspoons olive oil
- 1 15 oz can tomato sauce
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon italian seasoning
- 1 cup ricotta
- 8 ounces fresh mozzarella, cut into 6 slices and then halved
- 1 egg
- ½ cup parmesan cheese
- 2 containers Pillsbury classic pizza dough (or 1 1/2 lbs homemade dough)
- Preheat oven to 450 degrees.
- Heat a skillet to a medium-high heat. Add olive oil, brown beef (and Italian sausage if using), breaking up the meat into small pieces as your go.
- Add tomato sauce, sugar, salt and Italian seasoning. Bring to a boil, reduce heat and simmer, about 7-10 minutes. Transfer to a bowl to cool.
- While the meat sauce is cooking/cooling prepare the dough. Roll out both containers of pizza dough onto a lightly floured surface. Cut each sheet of dough into 3 equal rectangles, making six total.
- On each piece of dough, spread two tablespoons of ricotta on one half of the rectangle. Cover with ¼ cup of the meat sauce, and then top with two pieces of fresh mozzarella cheese.
- In a small bowl mix egg and 1 tablespoon water. Brush the edges of each rectangle with egg wash, fold empty half over and seal edges. Make sure to seal edges tightly, you don’t want the cheese or sauce to come out of the sides during cooking. I actually use a fork to press the seams together.
- Brush tops with more egg wash and sprinkle with parmesan cheese. Cut one small slit in the middle to let the steam escape.
- Place on a parchment lined baking sheet and bake until golden brown, about 10-15 minutes.
Source: Oh Sweet Basil