I had no idea studying for the bar exam would be such a soul sucking feat. On days when I have the review class I’m there for at least 4 hours, to come home to 4 hours of homework (at least). The weekends provide me no break. For instance, today, I woke up and did an hour and a half of work, went out for an hour with my mom, did another hour and a half of work, drove from San Francisco to Sacramento with traffic for a total of 2 1/2 hours, and then worked from 6-11. I had no idea studying would be this awful. It’s not that this information was unknown to me, but I think not knowing made it more bearable to graduate. I mean, knowing that I was graduating just to study nearly eight hours a day would have been kind of devastating.
Anyway, bar prep isn’t taking away from my cooking (thought it will from my updating.)
I got this recipe through a swap. It was easy, filling, and kind of reminded me of being a little kid (though I never got these when I was little.)
Baked Lasagna Sandwich
4 hoagie buns
1/2 lb ground beef
1/2 cup spaghetti sauce
1/2 tbsp garlic powder
1/2 tbsp dried basil
1/2 cup ricotta
2 tbsp Parmesan cheese
1/2 cup cheddar, shredded
1/2 cup mozzarella, shredded
1. Preheat oven to 350. Make a wide V-shaped cut in the center of each of the buns, cutting down 1-inch from the bottom. Remove the cut out portions and save for another use. Set aside.
2. In a large skillet cook the beef over medium heat, until no longer pink. Drain off any fat. Add the spaghetti sauce, garlic powder, and basil. Cook for minutes.
3. In a bowl combine the ricotta, Parmesan, half of the cheddar, and half of the mozzarella. Spoon the meat mixture into the buns. Top with the cheese mixture. Place on a baking sheet. Cover loosely with foil and bake in the preheated oven for 20-25 minutes.
4. Uncover. Sprinkle with the remaining cheese. Return to the oven for 3 minutes, or until the cheese has melted.
* serves 4
* shared with Weekend Cooking