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LASAGNA STUFFED GARLIC BREAD
2 tablespoons avocado oil
1 yellow onion, chopped small
2 garlic cloves, FINELY minced
½ cup mushrooms, cleaned and sliced
½ pound ground beef
1 cup marinara sauce
FRESH ground sea salt and pepper to taste
1 teaspoon dried oregano
½teaspoon dried basil
8 ounces cream cheese, softened
½ c. shredded mozzarella cheese (reserve a bit for garnishing)
½ c. shredded sharp cheddar cheese
2 French baguettes
FRESH parsley, chopped for garnish
4 tablespoons butter
1 garlic clove, crushed to paste

• Preheat oven to 400°.
• Spray baking dish with non-stick cooking spray.
• In a large skillet, heat oil over medium heat, add the onion and cook for 3 minutes.
• Add minced garlic and mushrooms and cook until tender.
• Add your beef and season it with salt, pepper, oregano and basil. Cook until the meat is browned.
• Drain off excess grease.
• Add marinara sauce and cook for 3 minutes.
• Spread the cream cheese on the bottom of your dish.
• Spread the meat/tomato sauce mixture over the cream cheese.
• Top with the mozzarella cheese and cheddar cheese. 
• Bake for 15 to 20 minutes, or until hot and bubbly.
• Cut the ends off the baguettes, cut it in half and then hollow out the middle.
• Spoon in the lasagna mixture into the baguette.
• Melt 4 tablespoons of butter, mix with the crushed garlic and most of the parsley.
• Brush the mixture all over the baguette.
• Sprinkle some of the grated mozzarella over all of it for the final touch.
• Bake for about 5 to 8 minutes. KEEP A CLOSE EYE THAT IT DOESN’T BURN.
• Remove from oven and sprinkle the remaining chopped parsley over it.