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.

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