Who said bread bowls are just for soup? This lasagna bread bowl is pasta lovers dream.
1 large store-bought bread bowl
For the bolognese
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 lb ground beef
1 stick celery, finely diced
1 small carrot, finely diced
1 tbsp dried oregano
2 tbsp tomato paste
12 oz tomato puree
1/2 cup dry red wine
1/2 cup butter, melted
2 cloves garlic, minced
Small handful flat leaf parsley, finely chopped
8 oz ricotta cheese
1/2 cup Parmesan, plus 3/4 cup to garnish
Freshly ground black pepper
5 ounces thinly sliced mozzarella
Preheat oven to 400 degrees.
Cut a circle in the center of the bread and remove, setting the top aside for later. Cut a larger circle around the center, and then gently cut down around the edges of the bread to create petals.
Make the bolognese: Heat the olive oil in a large saucepan over medium heat. Add onion, garlic and beef, breaking up the beef with a wooden spoon. Cook for 8 minutes or until beef is lightly browned. Add celery, carrot, oregano and tomato paste and cook for 2 minutes. Stir in tomato puree, wine and 2 cups hot water and season then bring to the boil. Once boiling, reduce heat to low and cook, partially covered with a lid, for 45 minutes, until the sauce is thickened. Allow to cool.
For the ricotta: Mix together the ricotta, 1/2 cup Parmesan, salt and pepper in a bowl and set aside until needed.
For the garlic butter: Mix together the melted butter, minced garlic and parsley and set aside.
To assemble: Place a layer of mozzarella in the bottom of your hollowed out bread bowl. Top with half of the meat mixture and half of the ricotta mixture. Lay another layer of mozzarella on top of the ricotta followed by another half of the meat mixture and the final half of ricotta. Finish with a layer of mozzarella. Brush the whole bowl with garlic butter, making sure to get down into the sliced bits of bread, and sprinkle the whole thing with the remaining Parmesan.
Replace the lid and wrap the bowl in foil. Bake for 45 minutes, then remove the foil and bake for 15 more minutes to brown the cheese. To serve, remove the lid and dig in!