Preheat oven to 400°F.

Set a large skillet over medium-high heat with the olive oil. Once hot, add in the sausage and begin breaking it up with a wooden spoon. Cook until browned and no longer pink. Stir in the onion and a tiny amount of the garlic (the bulk of it will be for the garlic spread later on) and cook until softened, about 3 to 5 minutes. Add in Italian seasoning, fennel seeds, basil, crushed red pepper flakes, and tomato paste. Cook for about 1 minute to develop their flavor. Stir in the tomatoes, reduce heat to low and season with a large pinch of salt and pepper. Simmer, stirring often, until the sauce has thickened, about 20 minutes.

In a small bowl, stir together the ricotta, lemon juice, 2 tablespoons parsley, basil, and a pinch of salt and pepper until evenly combined. Set aside.

In a separate bowl, combine the butter, the remaining garlic, remaining parsley, and a pinch of salt and pepper until smooth. Cut the baguette in half and then cut each half in half once more but like you're opening a book, so you end up with four flat pieces. Spread each piece of bread with the garlic butter and place on a baking sheet lined with parchment paper or foil. Sprinkle with paprika and bake until it begins to brown, about 10 minutes. Remove from the oven and let cool slightly.

Spread the top of each with the ricotta mixture and spread out evenly. Top with the meat sauce and then sprinkle generously with mozzarella. Bake until golden brown and bubbly, about 10 to 15 minutes. Remove from the oven and garnish with fresh basil. Serve immediately. Enjoy!