Garlic Toasted Open Faced Lasagna Ciabattas

**Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil

* 1 lb. ground Italian Sausage

* 1- 26 oz jar of pasta sauce

* 8 leaves fresh basil, chopped (taste great, but not necessary)
* 15 oz. container ricotta cheese

* ½ c. grated parmesan cheese

* 1 c. shredded mozzarella cheese

* ¼ tsp. salt

* ¼ tsp. pepper

* ¼ tsp. Italian Seasoning
* 8 garlic roasted ciabatta rolls

* 1 ball fresh mozzarella cheese
* Parmesan cheese

Preheat oven to 375 degrees. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ c. of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes. Place reserved ¼ c. sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ c. (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese. Bake for 10-12 min. or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.