Total Time: 60 mins

Prep Time: 30 mins

Cook Time: 20 mins

Yield: 4 servings



    • 2 cups ricotta cheese 
    • 4-6 cooked lasagna noodles 
    • 2 cups shredded mozzarella cheese, plus more for top of bread
    • 1tsp dry oregano 
    • 2 tsp parsley, plus more for garnish 
    • 1 lb. ground beef, cooked and drained 
    • 1-1/2 cups tomato sauce 
    • 1 Italian bread loaf, with the middle hollowed out. 
    • Salt and pepper to taste 


    Tara Tip

    In step 7, you can broil your lasagna loaf at 500 degrees for the last 2/3 minutes, so the cheese gets extra toasty (if you prefer extra toasty cheese as much as I do!). 


      1. Preheat oven to 350 degrees.
      2. Cook lasagna noodles according to the package directions.
      3. Hollow out the middle of the loaf of bread, creating a large cavity in the center, going from end to end. 
      4. Cook the ground beef, drain, add to the tomato sauce to pan.
      5. In a mixing bowl, mix herbs into ricotta cheese.
      6. To assemble the lasagna, start by layering a noodle along the bottom of the hollowed bread, spread a layer of ricotta cheese, top with mozzarella, then layer tomato sauce/meat mixture.
      7. Repeat the layers until you reach the top of the bread, top with mozzarella cheese.
      8. Bake in the oven on a temp-tations stoneware platter for 20 minutes. 
      9. Top with parsley to garnish.
      10. Use a sharp knife to cut the bread boat into pieces, serve immediately. 




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