Lasagna Stuffed Garlic Bread (Ultimate Cheese Pull)

Ingredients

• 1/2 onion (diced into 1/4-inch cubes)
• 3-4 garlic cloves (chopped; or 1 tablespoon minced garlic)
• seasoning blend for the meat: 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika
• 1 tablespoon butter
• 1 pound ground turkey
• 1 (14.5 oz) can diced tomatoes
• 3 teaspoons tomato paste
• 1 cup tomato sauce
• chopped cilantro, to taste
• 6 lasagna noodles, boiled
• 1 large loaf Italian or French bread
• 1/2 cup butter, melted
• 2 cloves garlic, minced
• chopped parsley, to taste
• 1 cup ricotta cheese
• 1 egg (for the ricotta filling)
• parsley, to taste (for the ricotta filling)
• garlic powder, to taste (for the ricotta filling)
• onion powder, to taste (for the ricotta filling)
• salt, to taste ("a little")
• shredded mozzarella-and-cheddar cheese blend, for layering and topping

How to Make It

1. Dice 1/2 onion into 1/4-inch cubes and set aside.
2. Chop 3-4 garlic cloves (or measure out 1 tablespoon minced garlic).
3. Prep out the seasoning blend (1/2 tsp each black pepper, garlic powder, onion powder; 1 tsp each salt, oregano, Italian seasoning, smoked paprika) and keep all prep next to the stove.
4. Boil the lasagna noodles for 15 minutes.
5. Add 1 tablespoon butter to a skillet over medium-high heat.
6. Add the garlic before the butter finishes melting so neither one burns.
7. Add the onions and sweat them down for 3 to 4 minutes.
8. Add the ground turkey (or protein of choice).
9. Season the meat with the seasoning blend set aside earlier.
10. Brown the meat until no pink remains in the middle.
11. Strain the browned meat to remove the excess grease.
12. Return the meat to the skillet and turn the heat up to high.
13. Add the diced tomatoes and mix until evenly incorporated.
14. Mix in 3 teaspoons of tomato paste until even.
15. Stir in 1 cup of tomato sauce.
16. Stir in the chopped cilantro, then set the finished meat sauce aside.
17. Make the garlic butter: combine 1/2 cup melted butter, 2 cloves minced garlic, and chopped parsley to taste.
18. Brush the garlic butter all around the inside and the outside of the bread.
19. Mix the ricotta filling: 1 cup ricotta cheese, 1 egg, parsley, garlic powder, onion powder, and a little salt.
20. Build the layers inside the bread: meat first, then a layer of the shredded mozzarella-and-cheddar blend, then a boiled noodle laid lengthwise to line the loaf, repeating as many times as the loaf allows; finish with a generous layer of the cheese blend over the top and a little chopped cilantro. Drape the noodles lengthwise to fit the loaf rather than counting them exactly.
21. Bake at 350°F for 10 to 15 minutes, keeping a close eye on it.

Curtis's Tips

• I prefer chopping my own garlic — it tastes a lot better — but a tablespoon of jarred minced garlic works as a substitute.
• Keep your prep right next to where you're cooking (mise en place).
• The noodle box says about 8 minutes uncovered, but boil 15 minutes instead — the baking process here is different (only a short bake).
• Add the garlic before the butter melts so neither the garlic nor the butter burns; keep it at medium-high and don't let it burn.
• Any tomato sauce, diced tomatoes, or tomato paste brand works — I use Hunt's for all three (I'm weird like that).
• Spray or oil your spoon before measuring tomato paste so it won't stick.
• Any type of bread works, not just Italian bread.
• The ricotta filling can be mixed at the beginning with the rest of the prep.
• Layer meat first on purpose — otherwise the first bite is noodle-then-bread.
• During the bake, watch it closely: don't burn it, but don't undercook it either.
• For a beefier version with a sharper finish, use ground beef and sprinkle 1/2 cup grated Parmesan over the top before baking.