Lasagna Stuffed Garlic Bread

April 19th is National Garlic Bread Day and we wanted to celebrate with Lasagna Stuffed Garlic Bread, a dish that pays homage to everyone’s favourite garlicky indulgence. Loaded with layers of savoury lasagna noodles, flavourful meat sauce, creamy béchamel sauce, and gooey cheese, all nestled between slices of warm garlic bread.

This mouthwatering dish combines the comfort of lasagna with the convenience of Furlani Garlic Bread, creating a family-friendly meal that is as delicious, as it is easy to make with our flavour hack. 

Ground sausage, plus Furlani garlic loaf is all the seasoning you need! No additional, garlic, salt, Italian seasoning required. Bonus, we added spinach and peppers in a way that even the pickiest eaters won't say no!

Whether you’re a garlic bread aficionado or simply looking to try something new and exciting, our Lasagna Stuffed Garlic Bread recipe is the perfect way to honour this beloved culinary holiday.

This recipe was created in partnership with Furlani. Opinions in this post are always my own. Furlani Garlic Bread can be found in the bakery section or frozen aisle of your local grocery store.

Why We Love This Recipe

• The Ultimate Mash-Up: It combines two of the best comfort foods, cheesy lasagna and crispy garlic bread, into one handheld meal.
• Efficiency Hack: Using pre-made Furlani Garlic Bread loaves means all your seasonings (garlic, butter, herbs) are built right into the “crust,” saving you tons of prep time.
• The Secret Spinach: The béchamel sauce hides a healthy dose of baby spinach, making it an easy way to sneak greens past picky eaters.
• Perfect Textures: You get the crunch of the toasted bread, the silkiness of the béchamel, and the hearty bite of the meat sauce in every mouthful.

Ingredients

• Furlani Garlic Bread loaves
• Cheddar cheese
• Mozzarella cheese
• Fresh lasagna sheets, or dry
• Parsley or basil, for garnish

Meat Sauce

• Ground sausage (or removed from casings)
• Onion
• Bell pepper
• Tomato paste
• Passata

Béchamel Sauce

• Unsalted butter
• All-purpose flour
• Milk
• Dijon
• Black pepper
• Baby spinach

See recipe card for quantities.

Instructions

Meat Sauce (15 minutes)

In a large skillet over medium-high heat cook the sausage. Using a wooden spoon to break apart the larger pieces, cook until meat is browned, 5 to 7 minutes.

Remove sausage to a mesh strainer over a heat resistant bowl, to drain grease (or place on a paper towel lined plate).

In the same skillet, drain all except ½ tablespoon the grease. Then add the diced onion and peppers. Cook over medium heat until the vegetables are tender, scraping any bits of sausage off the bottom of the skillet, 4 to 6 minutes.

Add the tomato paste and stir to incorporate. Stir in the tomato sauce bring to a simmer. Add in the drained sausage meat, stir to combine, and cook for 4 to 5 minutes, until thickened. Turn off the heat and set aside until ready to use.

Béchamel sauce (5 minutes)

Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the paste comes together, 1 to 2 minutes. Add about ⅓ of the milk and stir until incorporated and a thicker paste has formed, 1 minute. Next, add the next ⅓ of milk and stir to incorporate. Add the final ⅓ of milk and use a whisk to ensure that there are no lumps, 1 to 2 minutes. Whisk in the Dijon mustard and pepper, then add the spinach. Turn off the heat and stir to combine. Cover and set aside until ready to use. *Serve any extra béchamel sauce warm for dipping.

Prebake the garlic loaves while you make the béchamel sauce.

Place the top and bottom halves of the Furlani garlic loaves into a baking dish to form 2 tight V-shapes. The sides of the baking dish and the middle halves will hold the shape. Add a sprinkle of cheese to the bottom of the bread V's. This will act as a bit of a glue to help hold their shape.

Place the dish in the oven and bake for 6 minutes.

Remove the dish to a heat tolerant surface and carefully assemble the lasagna.

Lower the oven temperature to 375°F.

Assemble the Loaves

Place a layer of lasagna noodles (1 ⅓ strips) on the cheese. Then layer about a quarter of the meat sauce on each loaf. Place another layer of lasagna noodles, then a layer of the béchamel sauce. Next add a sprinkle of cheese, followed by another layer of the noodles. Spoon on the rest of the meat sauce, evenly between the two loaves. Then finish with the rest of the cheese.

Bake

Bake the lasagna garlic bread for 20 to 25 minutes or until the cheese is nicely melted. (If the bread is browning too much, lightly tent with foil until the cheese is melted to your liking.

Serve and Enjoy!

Sprinkle with chopped parsley or basil, then let the loaves rest 5 minutes before cutting and serving.

Serve with warm leftover béchamel sauce and enjoy.

Note: Adapt this recipe using your favourite pasta sauce, choice of ground meat or mushrooms and whatever cheeses you have on hand.

Watch how this recipe was made here.

FAQ

📖 Recipe

Lasagna Stuffed Garlic Bread

Loaded with layers of savoury lasagna noodles, flavourful meat sauce, creamy béchamel sauce, and gooey cheese, all nestled between slices of warm garlic bread.

This mouthwatering dish combines the comfort of lasagna with the convenience of Furlani garlic bread, creating a family-friendly meal that is as delicious, as it is easy to make with our flavour hack.

Ground sausage, plus Furlani garlic loaf is all the seasoning you need! No additional, garlic, salt, Italian seasoning required. Bonus, we added spinach and peppers in a way that even the pickiest eaters won’t say no!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Lunch, Main Course, Pasta

Cuisine Italian

Servings 6 People

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 Furlani garlic bread loaves
• 180 g grated cheddar cheese
• 180 g grated mozzarella cheese
• 3 large fresh lasagna sheets blanched in boiling water for 45 seconds (or dry sheets, cooked). Cut into 2-inch strips lengthwise. (my sheets were 6" x 8" and I used 3 layers of 1 ⅓ strips/loaf)
• Chopped parsley or basil for garnish

Meat Sauce

• 454 g ground sausage or removed from casings
• 1 small onion diced
• 1 bell pepper or two coloured halves, diced
• 2 tablespoons tomato paste
• 500 ml of passata

Béchamel Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1¼ cups milk warmed (microwave until warm or heat in a small pot)
• 1 teaspoon Dijon
• freshly ground black pepper to taste
• 5 oz baby spinach chopped

Instructions

 

Meat Sauce (15 minutes)

• In a large skillet over medium-high heat cook the sausage. Using a wooden spoon to break apart the larger pieces, cook until meat is browned, 5 to 7 minutes.
• Remove sausage to a mesh strainer over a heat resistant bowl, to drain grease (or place on a paper towel lined plate).
• In the same skillet, drain all except ½ tablespoon the grease. Then add the diced onion and peppers. Cook over medium heat until the vegetables are tender, scraping any bits of sausage off the bottom of the skillet, 4 to 6 minutes.
• Add the tomato paste and stir to incorporate. Stir in the tomato sauce bring to a simmer. Add in the drained sausage meat, stir to combine, and cook for 4 to 5 minutes, until thickened. Turn off the heat and set aside until ready to use.

Béchamel sauce (5 minutes)

• Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the paste comes together, 1 to 2 minutes. Add about ⅓ of the milk and stir until incorporated and a thicker paste has formed, 1 minute. Add the next ⅓ of milk and stir to incorporate. Add the final ⅓ of milk and use a whisk to ensure that there are no lumps, 1 to 2 minutes. Whisk in the Dijon mustard and pepper, then add the spinach. Turn off the heat and stir to combine. Cover and set aside until ready to use. *Serve any extra béchamel sauce warm for dipping.

Prebake the garlic loaves while you make the béchamel sauce.

• Place the top and bottom halves of the Furlani garlic loaves into a baking dish to form 2 tight V-shapes. The sides of the baking dish and the middle halves will hold the shape. Add a sprinkle of cheese to the bottom of the bread V's. This will act as a bit of a glue to help hold their shape.
• Place the dish in the oven and bake for 6 minutes.
• Remove the dish to a heat tolerant surface and carefully assemble the lasagna.
• Lower the oven temperature to 375°F.

Assemble the Loaves

• Place a layer of lasagna noodles (1 ⅓ strips) on the cheese. Then layer about a quarter of the meat sauce on each loaf. Place another layer of lasagna noodles, then a layer of the béchamel sauce. Next add a sprinkle of cheese, followed by another layer of the noodles. Spoon on the rest of the meat sauce, evenly between the two loaves. Then finish with the rest of the cheese.

Bake

• Bake the lasagna garlic bread for 20 to 25 minutes or until the cheese is nicely melted. (If the bread is browning too much, lightly tent with foil until the cheese is melted to your liking.

Serve and Enjoy

• Sprinkle with chopped parsley or basil, then let the loaves rest 5 minutes before cutting and serving.
• Serve with warm leftover béchamel sauce and enjoy.

💬Tried this recipe?

• We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.

Video

Notes

Adapt this recipe using your favourite pasta sauce, choice of ground meat or mushrooms and whatever cheeses you have on hand.

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