Picky Palate Inspired Me: Lasagna Ciabattas

You all know by now that I am new to the blogging world. A late bloomer, if you will. One of the first sites that I found was Jenny over at Picky Palate. I absolutely love her blog. She is everything that I am not -- a good photographer, a fantastic cook, etc. I don't think she even knows that I exist, much less knows that I am a huge fan. I fully admit to being a lurker on her site and have a ton of her recipes printed out. Okay, I must stop gushing about her...but here is my last plug...visit her site and you will understand.

Anyway, I tried this recipe the same week I saw it and have made it three times since. It's a great standby, incredibly easy to make and is delicious. What more can you ask for? Goodness, I sure have built this up haven't I? Try this, savor it and pass it on to your friends.

Garlic Toasted Open Faced Lasagna Ciabattas

2 Tablespoons extra virgin olive oil

1 lb ground Italian Sausage(I used ground beef)

1 26 oz jar of your favorite pasta sauce

8 leaves fresh basil, chopped (I used dried herbs)
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

1 ball fresh mozzarella cheese (yeah, I didn't do this...)
Parmesan cheese

Preheat oven to 375 degrees. 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.

Place reserved ¼ Cup sausage, ricotta, Parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.

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.

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