If you adore the comforting layers of classic Italian lasagna and the irresistible aroma of toasted garlic bread, then this Lasagna Stuffed Garlic Bread Recipe will absolutely blow your mind. Imagine biting into crusty, buttery garlic bread packed with hearty meat sauce, creamy béchamel, tender lasagna noodles, and a gooey cheese blend—it’s a fusion that feels indulgent but is surprisingly simple to pull off at home. This dish takes everything we love about lasagna and turns it into a shareable, crowd-pleasing masterpiece that’s perfect for family dinners or friendly gatherings.
Ingredients You’ll Need
This recipe calls for ingredients that are easy to find yet pack a punch in flavor and texture. Each component, from the fragrant garlic bread to the rich béchamel sauce, plays a crucial role in building layers of deliciousness that make this recipe so memorable.
- Furlani garlic bread loaves: The foundation with a crisp, buttery, and garlicky crust that holds all the fillings perfectly.
- Grated cheddar cheese: Adds sharpness and melts beautifully for that gooey texture we crave.
- Grated mozzarella cheese: Provides mild creaminess and classic stretchiness.
- Fresh lasagna sheets: Blanched and cut into strips, they bring the essence of traditional lasagna.
- Chopped parsley or basil: A fresh, vibrant garnish that lifts the whole dish.
- Ground sausage: Brings savory richness with a hint of spice to the meat sauce.
- Small onion and bell pepper: Diced and sautéed to add sweetness and texture.
- Tomato paste: Concentrated tomato flavor to deepen the meat sauce.
- Passata: Smooth tomato puree that forms the base of the sauce.
- Unsalted butter and all-purpose flour: Essentials for the creamy béchamel sauce base.
- Warm milk: For creating that luscious, smooth béchamel texture.
- Dijon mustard: Adds a subtle tang and depth to the béchamel.
- Freshly ground black pepper: A pinch to season and balance flavors.
- Baby spinach: Fresh, chopped, and stirred into the béchamel for a hint of green and nutrition.
How to Make Lasagna Stuffed Garlic Bread Recipe
Step 1: Prepare the Meat Sauce
Start by browning the ground sausage in a skillet over medium-high heat until it’s nicely caramelized. This step builds a deep, savory base for your sauce. Once cooked, drain excess grease to keep the flavors clean but rich. Use the same pan to soften diced onion and bell pepper; their sweetness balances the hearty meat. Stir in tomato paste to intensify tomato flavor, then add passata and the cooked sausage back in. Let everything simmer until thickened—this meat sauce is the heart of your stuffed garlic bread.
Step 2: Make the Béchamel Sauce
The béchamel sauce adds that luxurious creaminess that takes this recipe from delicious to unforgettable. Melt butter gently, then whisk in flour, cooking until it forms a smooth paste with no lumps. Gradually pour in the warmed milk, stirring constantly for a velvety texture. A touch of Dijon mustard and fresh black pepper brings a lovely depth to the sauce. Fold in the chopped baby spinach just before turning off the heat; it wilts into the sauce, giving a fresh green pop and subtle earthiness.
Step 3: Prebake the Garlic Bread
Cut your garlic bread loaves horizontally, then arrange the top and bottom halves into a baking dish shaped like tight V’s. Sprinkle some cheese on the bottom halves for an extra layer of gooey goodness. Pop these in the oven at 375°F for about 6 minutes to toast slightly—this step ensures the bread won’t get soggy once you add the fillings.
Step 4: Assemble the Lasagna Layers
This is the fun part where your kitchen smells unbelievably amazing. Start with a layer of lasagna noodles on the melted cheese base. Spoon on a generous layer of the savory meat sauce, then add another noodle layer followed by creamy béchamel sauce. Scatter some grated cheddar and mozzarella cheese for richness. Repeat the layering with noodles, meat sauce, and finish with a final layer of cheese on top.
Step 5: Bake to Perfection
Slide the assembled garlic bread back into the oven at 375°F and bake for 20 to 25 minutes. The cheese should melt fully, bubbling up into an enticing golden crust. This final bake melds all the flavors and softens the noodles just right, ensuring every bite is perfectly saucy and cheesy.
Step 6: Serve with Flair
When out of the oven, sprinkle fresh chopped parsley or basil on top to brighten the rich layers. Let the bread rest for about 5 minutes—that way, it holds its shape when you cut in. Serving with warm leftover béchamel sauce on the side adds an extra creamy dimension that guests will love.
How to Serve Lasagna Stuffed Garlic Bread Recipe
Garnishes
A simple sprinkle of chopped parsley or fresh basil leaf elevates the dish visually and adds a burst of fresh, herbal flavor. You could also add a light drizzle of extra virgin olive oil or a pinch of red chili flakes for some heat.
Side Dishes
This hearty Lasagna Stuffed Garlic Bread pairs beautifully with a crisp garden salad, something light and refreshing to balance the rich layers. Roasted vegetables or a tangy tomato salad also complement the dish without overpowering it.
Creative Ways to Present
Try slicing the stuffed garlic bread into thick wedges for a fun, shareable appetizer at parties. Alternatively, serve it on a wooden board with small bowls of marinara or extra béchamel for dipping. For an impressive main, add a fork and knife—this dish can easily star at a cozy dinner table.
Make Ahead and Storage
Storing Leftovers
Lasagna Stuffed Garlic Bread Recipe leftovers keep well in an airtight container in the fridge for 2 to 3 days. Ensure it has cooled completely before refrigerating to maintain texture and flavor.
Freezing
This dish freezes beautifully—wrap tightly in foil or plastic wrap to avoid freezer burn. Freeze for up to 1 month. To enjoy later, thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a preheated oven at 350°F for about 10–15 minutes until warmed through and the cheese is melty again. Avoid the microwave to keep the garlic bread from getting soggy or chewy.
FAQs
Can I use store-bought lasagna sheets instead of fresh?
Absolutely! Just be sure to cook dried lasagna sheets according to package instructions before layering, so they soften properly inside the bread.
Is this recipe adaptable for vegetarians?
Yes, swap the ground sausage for sautéed mushrooms, lentils, or a plant-based meat alternative. The béchamel and vegetable layers keep it satisfying and rich.
Can I prepare this recipe gluten-free?
Definitely. Use gluten-free garlic bread and substitute regular flour in the béchamel with a gluten-free alternative like rice flour or cornstarch for a safe swap.
How spicy is the meat sauce?
The meat sauce in this recipe is flavorful but mild. You can add chili flakes or hot sauce during cooking if you prefer more heat.
Can I make this recipe ahead of time before baking?
Yes! Assemble the lasagna stuffed garlic bread, cover tightly, and refrigerate for up to a day before baking. Just increase the bake time slightly if baking straight from the fridge.
Final Thoughts
This Lasagna Stuffed Garlic Bread Recipe is such a joyous mashup of comfort foods, perfect for anyone looking to impress without stress. The layers of rich meat, creamy béchamel, and melty cheese tucked inside garlicky bread make a dish that’s as fun to eat as it is to share. Trust me, once you make this, it’s going to become a beloved go-to—so go ahead and give it a try, you won’t regret it!
Print
Lasagna Stuffed Garlic Bread Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Lasagna Stuffed Garlic Bread is a delicious fusion recipe combining the comforting flavors of classic lasagna with the crunchy, buttery texture of garlic bread. Layers of tender pasta sheets, savory sausage meat sauce, creamy béchamel, and a blend of melted cheeses are stuffed inside crispy garlic bread loaves, then baked to golden perfection. This hearty dish makes an impressive and satisfying meal for family dinners or gatherings.
Ingredients
For the lasagna and bread
- 2 Furlani garlic bread loaves
- 180g grated cheddar cheese
- 180g grated mozzarella cheese
- 3 large fresh lasagna sheets, blanched and cut into 2-inch strips
- Chopped parsley or basil for garnish
For the meat sauce
- 454g ground sausage
- 1 small onion, diced
- 1 bell pepper, diced
- 2 tablespoons tomato paste
- 500ml passata
For the béchamel sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups warmed milk
- 1 teaspoon Dijon mustard
- Freshly ground black pepper to taste
- 5 oz baby spinach, chopped
Instructions
- Make meat sauce: Cook sausage in a skillet over medium-high heat until browned. Remove to a strainer to drain grease. In the same skillet, add diced onion and bell pepper and cook until tender. Stir in tomato paste, then add passata and bring to a simmer. Add the drained sausage back into the skillet and cook for 4-5 minutes until the sauce thickens. Set aside.
- Make béchamel sauce: Melt butter in a saucepan over medium heat. Stir in flour and cook until it forms a smooth paste. Gradually whisk in warmed milk, blending well to avoid lumps. Add Dijon mustard and freshly ground black pepper. Stir in chopped spinach, then remove from heat and set aside.
- Prebake garlic bread: Separate the garlic bread loaves into top and bottom halves and place them inside a baking dish forming two tight V shapes. Sprinkle some cheese onto the bottom of each V. Bake in a preheated oven at 375°F (190°C) for 6 minutes to slightly toast the bread.
- Assemble lasagna: Layer blanched lasagna noodles over the cheese in each garlic bread V. Add a layer of meat sauce followed by another layer of noodles, then spread béchamel sauce on top. Sprinkle with cheese and add another noodle layer. Spoon on the remaining meat sauce and top with the rest of the cheese.
- Bake lasagna: Bake the assembled garlic bread lasagna in the oven at 375°F (190°C) for 20-25 minutes, or until the cheese is thoroughly melted and bubbly.
- Serve: Remove from oven and garnish with chopped parsley or basil. Allow the stuffed loaves to rest for 5 minutes before slicing and serving. Serve with warm leftover béchamel sauce on the side.
Notes
- Blanching the lasagna sheets briefly makes them pliable and easy to layer inside the garlic bread.
- You can substitute ground sausage with ground beef or turkey if preferred.
- To save time, prepare the sauces a day ahead and assemble just before baking.
- Keep an eye on the garlic bread while prebaking to avoid over-toasting.
- Leftover béchamel sauce can be warmed and drizzled over servings for extra creaminess.
