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French Roll Lasagna Sandwich Bake

French Roll Lasagna Sandwich Bake


• 1 tbsp olive oil
• 1 cup pancetta
• 3 cloves garlic, finely diced
• 1 onion, finely diced
• 2.2 lb ground beef
• 1 cup tomato puree
• 1 tbsp tomato paste
• 1 tsp salt
• 1 tsp pepper
• 1 cup beef stock
• ½ cup red wine wine
• 6 Turano French Rolls
• 8 lasagna pasta sheets
• 16 slices of mozzarella
• Parmesan


① Preheat the oven to 350°F.
② Fry the pancetta in the olive oil until nicely browned then add the garlic and fry for a minute.
③ Add the onion and cook for another 3 minutes until nice and soft, then add the beef mince and cook until it's brown all over, breaking it up in the pan with a wooden spoon.
④ Pour in the tomatoes, tomato puree, stock and red wine and give everything a stir, then leave to bubble away for around an hour, until really thick. Top up with a splash of water if it looks like it's going to burn. Leave to cool a little.
⑤ Cook lasagna pasta sheets in boiling water until al dente.
⑥ Build up the lasagna in this order - bottom piece of Turano French Rolls lining the pan, top with slices of mozzarella cheese, beef tomato sauce, lasagna sheets, more beef tomato sauce, slices of mozzarella cheese, sprinkle with parmesan and then finish with the top piece of the Turano French Roll. Bake for 20 minutes or until cheese is melted and bread is toasted. Remove from oven, let cool and enjoy!

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