Garlic Toasted Open Faced Lasagna Ciabattas

adapted from Picky Palate

2 Tablespoons extra virgin olive oil
1 lb ground beef
1 26 oz jar of your favorite pasta sauce (I used Classico)
8 leaves fresh basil, chopped
15 oz container ricotta cheese
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning
8 ciabatta rolls
fresh mozzarella cheese
Parmesan cheese

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