Updated: 02/09/2016 3:51 PM | Print Story |  Email

Taste The Trend: Lasagna Dip Stuffed Garlic Bread

Once a month, recipe developer, Mary Jane Miller, tackles a recipe that has gone viral on social media.  This time she’s testing Lasagna Dip Stuffed Garlic Bread.  She rated this recipe a “½ a wooden spoon”!  Don’t worry, she fixed the recipe so it’s easier to make and there is no stuffing garlic bread either!


Original Recipe Tested:
Lasagna Dip Stuffed Garlic Bread

2 tablespoons olive oil
1 yellow onion, thinly sliced
2 garlic cloves, minced
½ cup mushrooms, cleaned and sliced
½ pound ground beef
1 cup tomato sauce or spaghetti sauce
salt and pepper to taste
1 teaspoon dried oregano
8-ounces cream cheese, softened
½ cup shredded mozzarella cheese
½ cup shredded sharp cheddar cheese
2 French baguettes
Parsley, chopped
4 tbsp butter
1 garlic clove, crushed

Method:

Preheat oven to 200 degrees Celsius. In a large skillet, heat olive oil over medium heat and add the sliced onion; cook for 3 minutes. Add minced garlic and mushrooms; cook until mushrooms are tender. Add beef and season with salt, pepper, oregano and basil; continue to cook until meat is browned. Stir in tomato sauce and cook for 3 minutes. Spread the cream cheese on the bottom of the dish. Spread the meat mixture over the cream cheese, and top with mozzarella cheese and cheddar cheese. Bake for 15 to 20 minutes, or until hot and bubbly. Cut the ends of the French baguettes then carefully hollow out the middle. Melt the 4 tbsp of butter then mix in the crushed garlic and half of the chopped parsley. Spoon in the lasagne mixture (stuff in as much as you can!) then brush the tops with the garlic butter followed by a small sprinkle of grated mozzarella. Bake for about 5-8 minutes - make sure to keep an eye on them so they don’t burn! Once baked, take out of the oven and sprinkle over the remaining chopped parsley. Warm and hearty. Enjoy!!

 


Mary Jane’s Revised Recipe:
Mary Jane’s Hot Lasagna Dip

1/2 lb. ground beef
1/2 cup chopped onion
1 garlic cloves, finely chopped
1/2 cup chopped mushrooms
1 (8 oz.) can tomato sauce (1 cup)
1 Tbsp. Italian seasoning
1 1/2 tsp. salt, divided
1/2 tsp. pepper divided
1 (15 oz.) container whole milk ricotta cheese
3/4 cup grated Parmesan cheese, divided
pinch crushed red pepper
1 cup shredded Italian blend cheese
1 (21-inch) baguette
1/4 cup butter, softened
2 Tbsp. chopped parsley
1 garlic clove, pressed or finely chopped

  1. Heat oven to 400 degrees F.  In a medium skillet over medium high heat, crumble beef into pan.  When the beef is about half cooked, add onion, garlic and mushrooms.  Cook, stirring to break up clumps, until beef is browned and vegetables are tender, about 6 minutes.  Stir in tomato sauce, Italian seasoning, 1 tsp. salt and 1/4 tsp. pepper.  Simmer about 2 minutes to blend flavors.
  2. Meanwhile, slice bread in half lengthwise.  In a small bowl, stir together butter, parsley and garlic. Spread on cut side of bread and place on baking sheet, buttered side up.  Sprinkle with Parmesan cheese.
  3. In a medium bowl, stir together ricotta, remaining 1/2 tsp. salt and 1/4 tsp. pepper,1/4 cup Parmesan and crushed red pepper.   Spread in an 8-inch pie plate or shallow casserole.  Top with ground beef mixture.  Sprinkle Italian blend cheeses over all. 
  4. Place bread on top shelf in oven and dip on bottom shelf.  Bake 10 minutes or until dip is hot and bubble and bread is browned.  Let dip stand 5 minutes before serving.  To serve, cut toasted bread into 1-inch pieces.  Invite guests to spoon warm dip onto bread.

Makes about 20 servings