Comments on: Lasagna Buns

By: Menu Plan Monday! | The Girl Who Couldn't Eat Anything

Menu Plan Monday! | The Girl Who Couldn't Eat Anything — Mon, 15 Apr 2013 12:09:40 +0000

[...] BBQ Teriyaki Chickpeas BBQ Chop Wrap (or salad) from the “Happy Herbivore” cookbook Lasagna Buns with a salad (adapted to be gluten-free/dairy free/meat free for me!) This is an awesome freezer [...]

By: Lisa

Lisa — Wed, 30 Jan 2013 00:50:44 +0000

I loved your suggestion on using sour cream. My husband loved it! Thank you for the recipe.

By: Mary Ann Rowe

Mary Ann Rowe — Sun, 26 Aug 2012 14:35:08 +0000

To make this an even sweeter deal….. My Stop and Shop has the “Excess Bakery” rack. Everything is usually half or more off original price. I always see rolls that would be perfect for this, usually .99 for a 6 pack.

By: The Cocktail Lady

The Cocktail Lady — Mon, 09 Jul 2012 19:39:43 +0000

THIS is amazing! I’ve never thought of lasagna in a bun before! Pure genius! Thank You for this recipe, I will definitely have to try this one, I know my 4 kids will devour it up!

By: Adrienne

Adrienne — Mon, 11 Jun 2012 23:09:40 +0000

When I make regular lasagna with regular ricotta cheese, I add eggs. I think it’s so the cheese will “firm up” and not be so melty. So, I’d put the egg in with regular ricotta too on this recipe.

By: What’s For Dinner? Lasagna Buns |

What’s For Dinner? Lasagna Buns | — Fri, 04 May 2012 18:01:44 +0000

[...] a mixing bowl, combine the sour cream, egg white, spices, salt and 1 cup of the mozzarella cheese. Spoon over [...]

By: Kathy T

Kathy T — Sat, 17 Mar 2012 21:40:26 +0000

I make something very similar but it makes about 18. After baking them and cooling them, they are wrapped in foil and stored in freezer container and frozen. When I know it’s going to be crazy, I thaw overnight in freezer and then warm them in the oven for 20 or so minutes. They come out crispy, hot and delicious. No more extra work but a couple of extra meals for my small family.

By: Amanda

Amanda — Mon, 12 Mar 2012 18:22:32 +0000

Thats exactly what I was wondering…can someone tell me please. If I use ricotta. do I still add the egg and seasoning etc that the recipe asks for.

By: Natasha

Natasha — Tue, 28 Feb 2012 22:12:37 +0000

Question about the sour cream vs. ricotta: If I just want to use ricotta, do I still need to add the egg?

By: Tammy

Tammy — Tue, 03 Jan 2012 14:10:01 +0000

If you think sour cream is too tangy for this recipe, just use cottage cheese, if you have that on hand. That is what I make lasagna with every time ~ as I don’t care much for ricotta ~ and my whole family LOVES my lasagna!