Creamy Lasagna Sandwiches

• servings: 8 servings

Ingredients

hard crusty rolls: 10

bulk pork sausage: 1 pound

chopped onion: 1

garlic cloves, minced: 3

pasta sauce: 2 cups

dried basil leaves: 1 teaspoon

cream cheese, softened: 1 (8 ounce) package

egg: 1

shredded provolone cheee: 1 cup

shredded Mozzarella cheese: 1/2 cup

grated Parmesan cheese: 1/2 cup

Directions

Preheat the oven to 350°F.

Cut a thin slice off the top of each roll. Save the tops for making bread crumbs. Then carefully hollow out each roll, leaving a shell that is about 1/4' thick. Again, save the crumbs for later; they freeze really well. Set the hollowed out rolls aside.

In a large heavy skillet over medium heat, cook the sausage with the onion and garlic. Stir frequently to break up the meat, using a spoon or fork to break apart the sausage. Cook until the sausage is completely cooked through. Drain.

Add the pasta sauce and basil to the skillet with the pork mixture and bring to a simmer. Simmer for 10 minutes.

Meanwhile, combine the cream cheese and egg and beat until smooth. Add the provolone and the mozzarella and mix.

Now carefully put the meat mixture into the rolls. Top each with a spoonful of the cream cheese mixture. Put the sandwiches onto a cookie sheet with sides. Sprinkle everything with the Parmesan.

Bake for 25 to 35 minutes or until the cheese on top of the sandwiches starts to brown. The bread will also start to brown around the edges of the filling.

Transfer the sandwiches to a cooling rack and let stand for 10 to 15 minutes until you serve the. Then dig in!