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April 19th is National Garlic Bread Day and we wanted to celebrate with Lasagna Stuffed Garlic Bread, a dish that pays homage to everyone’s favourite garlicky indulgence.Loaded with layers of savoury lasagna noodles, flavourful meat sauce, creamy béchamel sauce, and gooey cheese, all nestled between slices of warm garlic bread.
This mouthwatering dish combines the comfort of lasagna with the convenience of Furlani Garlic Bread, creating a family-friendly meal that is as delicious, as it is easy to make with our flavour hack.
Ground sausage, plus Furlani garlic loaf is all the seasoning you need! No additional, garlic, salt, Italian seasoning required. Bonus, we added spinach and peppers in a way that even the pickiest eaters won’t say no!
Whether you’re a garlic bread aficionado or simply looking to try something new and exciting, our Lasagna Stuffed Garlic Bread recipe is the perfect way to honour this beloved culinary holiday.
Thisrecipe was created in partnership withFurlani. Opinions in this post are always my own.Furlani Garlic Bread can be found in the bakery section or frozen aisle of your local grocery store.
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- Lasagna Stuffed Garlic Bread
Ingredients
- Furlani Garlic Bread loaves
- Cheddar cheese
- Mozzarella cheese
- Fresh lasagna sheets, or dry
- Parsley or basil, for garnish
Meat Sauce
- Ground sausage (or removed from casings)
- Onion
- Bell pepper
- Tomato paste
- Passata
Béchamel Sauce
- Unsalted butter
- All-purpose flour
- Milk
- Dijon
- Black pepper
- Baby spinach
See recipe card for quantities.
Instructions
Meat Sauce (15 minutes)
In a large skillet over medium-high heat cook the sausage. Using a wooden spoon to break apart the larger pieces, cook until meat is browned, 5 to 7 minutes.
Remove sausage to a mesh strainer over a heat resistant bowl, to drain grease (or place on a paper towel lined plate).
In the same skillet, drain all except ½ tablespoon the grease. Then add the diced onion and peppers. Cook over medium heat until the vegetables are tender, scraping any bits of sausage off the bottom of the skillet, 4 to 6 minutes.
Add the tomato paste and stir to incorporate. Stir in the tomato sauce bring to a simmer. Add in the drained sausage meat, stir to combine, and cook for 4 to 5 minutes, until thickened. Turn off the heat and set aside until ready to use.
Béchamel sauce (5 minutes)
Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the paste comes together, 1 to 2 minutes. Add about ⅓ of the milk and stir until incorporated and a thicker paste has formed, 1 minute. Next, add the next ⅓ of milk and stir to incorporate. Add the final ⅓ of milk and use a whisk to ensure that there are no lumps, 1 to 2 minutes. Whisk in the Dijon mustard and pepper, then add the spinach. Turn off the heat and stir to combine. Cover and set aside until ready to use. *Serve any extra béchamel sauce warm for dipping.
Prebake the garlic loaves while you make the béchamel sauce.
Place the top and bottom halves of the Furlani garlic loaves into a baking dish to form 2 tight V-shapes. The sides of the baking dish and the middle halves will hold the shape. Add a sprinkle of cheese to the bottom of the bread V’s. This will act as a bit of a glue to help hold their shape.
Place the dish in the oven and bake for 6 minutes.
Remove the dish to a heat tolerant surface and carefully assemble the lasagna.
Lower the oven temperature to 375°F.
Assemble the Loaves
Place a layer of lasagna noodles (1 ⅓ strips) on the cheese. Then layer about a quarter of the meat sauce on each loaf. Place another layer of lasagna noodles, then a layer of the béchamel sauce. Next add a sprinkle of cheese, followed by another layer of the noodles. Spoon on the rest of the meat sauce, evenly between the two loaves. Then finish with the rest of the cheese.
Bake
Bake the lasagna garlic bread for 20 to 25 minutes or until the cheese is nicely melted. (If the bread is browning too much, lightly tent with foil until the cheese is melted to your liking.
Serve and Enjoy!
Sprinkle with chopped parsley or basil, then let the loaves rest 5 minutes before cutting and serving.
Serve with warm leftover béchamel sauce and enjoy.
Note: Adapt this recipe using your favourite pasta sauce, choice of ground meat or mushrooms and whatever cheeses you have on hand.
Watch how this recipe was made here.
If you get the chance to try this recipe forLasagna Stuffed Garlic Breadplease drop back and leave us a comment and ratinghere.We would love to know what you think! Thanks Elaine & James 🙂
Lasagna Stuffed Garlic Bread
Loaded with layers of savoury lasagna noodles, flavourful meat sauce, creamy béchamel sauce, and gooey cheese, all nestled between slices of warm garlic bread.
This mouthwatering dish combines the comfort of lasagna with the convenience of Furlani garlic bread, creating a family-friendly meal that is as delicious, as it is easy to make with our flavour hack.
Ground sausage, plus Furlani garlic loaf is all the seasoning you need! No additional, garlic, salt, Italian seasoning required. Bonus, we added spinach and peppers in a way that even the pickiest eaters won’t say no!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dinner, Lunch, Main Course, Pasta
Cuisine Italian
Servings 6 People
Ingredients
- 2 Furlani garlic bread loaves
- 180 g grated cheddar cheese
- 180 g grated mozzarella cheese
- 3 large fresh lasagna sheets blanched in boiling water for 45 seconds (or dry sheets, cooked). Cut into 2-inch strips lengthwise. (my sheets were 6” x 8” and I used 3 layers of 1 ⅓ strips/loaf)
- Chopped parsley or basil for garnish
Meat Sauce
- 454 g ground sausage or removed from casings
- 1 small onion diced
- 1 bell pepper or two coloured halves, diced
- 2 tablespoons tomato paste
- 500 ml of passata
Béchamel Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1¼ cups milk warmed (microwave until warm or heat in a small pot)
- 1 teaspoon Dijon
- freshly ground black pepper to taste
- 5 oz baby spinach chopped
Instructions
Meat Sauce (15 minutes)
In a large skillet over medium-high heat cook the sausage. Using a wooden spoon to break apart the larger pieces, cook until meat is browned, 5 to 7 minutes.
Remove sausage to a mesh strainer over a heat resistant bowl, to drain grease (or place on a paper towel lined plate).
In the same skillet, drain all except ½ tablespoon the grease. Then add the diced onion and peppers. Cook over medium heat until the vegetables are tender, scraping any bits of sausage off the bottom of the skillet, 4 to 6 minutes.
Add the tomato paste and stir to incorporate. Stir in the tomato sauce bring to a simmer. Add in the drained sausage meat, stir to combine, and cook for 4 to 5 minutes, until thickened. Turn off the heat and set aside until ready to use.
Béchamel sauce (5 minutes)
Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the paste comes together, 1 to 2 minutes. Add about ⅓ of the milk and stir until incorporated and a thicker paste has formed, 1 minute. Add the next ⅓ of milk and stir to incorporate. Add the final ⅓ of milk and use a whisk to ensure that there are no lumps, 1 to 2 minutes. Whisk in the Dijon mustard and pepper, then add the spinach. Turn off the heat and stir to combine. Cover and set aside until ready to use. *Serve any extra béchamel sauce warm for dipping.
Prebake the garlic loaves while you make the béchamel sauce.
Place the top and bottom halves of the Furlani garlic loaves into a baking dish to form 2 tight V-shapes. The sides of the baking dish and the middle halves will hold the shape. Add a sprinkle of cheese to the bottom of the bread V’s. This will act as a bit of a glue to help hold their shape.
Place the dish in the oven and bake for 6 minutes.
Remove the dish to a heat tolerant surface and carefully assemble the lasagna.
Lower the oven temperature to 375°F.
Assemble the Loaves
Place a layer of lasagna noodles (1 ⅓ strips) on the cheese. Then layer about a quarter of the meat sauce on each loaf. Place another layer of lasagna noodles, then a layer of the béchamel sauce. Next add a sprinkle of cheese, followed by another layer of the noodles. Spoon on the rest of the meat sauce, evenly between the two loaves. Then finish with the rest of the cheese.
Bake
Bake the lasagna garlic bread for 20 to 25 minutes or until the cheese is nicely melted. (If the bread is browning too much, lightly tent with foil until the cheese is melted to your liking.
Serve and Enjoy
Sprinkle with chopped parsley or basil, then let the loaves rest 5 minutes before cutting and serving.
Serve with warm leftover béchamel sauce and enjoy.
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Video
Notes
Adapt this recipe using your favourite pasta sauce, choice of ground meat or mushrooms and whatever cheeses you have on hand.
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