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Lasagne soup in a cheesy garlic cob
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Innovative edible bread bowl filled with a comforting blend of cob loaf, lasagne, and soup. Enjoy a hearty meal with a tasty twist!
Ingredients:
  • 80g chopped kale
  • 380g curly lasagne sheets
  • 280g (2 2/3 cups) grated 4 cheese blend
  • 145ml olive oil
  • 1 large brown onion, finely chopped
  • 6 large garlic cloves, crushed
  • 800g lean beef mince
  • 2 x 700ml btl tomato passata
  • 1.5L (6 cups) chicken style liquid stock
  • 2 dried bay leaves
  • 8.00 small (about 18cm) cob loaves
  • Finely grated parmesan, to serve
Instructions:
  • First, place the kale in a colander. Then, one by one, carefully add 4 lasagne sheets to a large, deep frying pan of boiling water. Cook for 10 minutes until just al dente. Drain the lasagne sheets over the kale to slightly wilt it. Finally, remove the pasta from the colander and cut each sheet in half lengthways.
  • Heat the grill on high. Cover a baking tray with foil and lightly coat it with oil. Arrange lasagne strips on the tray, folding each accordion-style. Sprinkle with 80g (2/3 cup) of cheese and another light spray of oil. Grill for 10 minutes until golden and cheese melts. Cover and let sit.
  • In a stockpot over medium heat, warm 1 tablespoon of oil. Sauté the onion, stirring, for 5 minutes until soft. Stir in half of the garlic and cook for 1 minute until fragrant.
  • Turn the heat to high. Add the mince and cook for 5 minutes until well browned, breaking up any lumps with a wooden spoon. Stir in the passata, stock, and bay leaves. Bring to a boil, then lower the heat to medium-low, cover, and simmer for 20 minutes. Break the remaining lasagne sheets into large pieces and stir into the soup gradually. Cover and cook for 10 minutes until pasta is al dente. Let the soup sit for 10 minutes to thicken slightly before removing and discarding the bay leaves.
  • 1. Preheat oven to 180C/160C fan forced. 2. Mix 125ml (1/2 cup) oil with garlic in a bowl. 3. Line 2 baking trays with baking paper. 4. Cut top third off each cob loaf. 5. Hollow out the cobs, leaving a 2cm-thick shell. 6. Place cobs on trays. 7. Tear half of the bread into croutons, placing around the cobs. 8. Brush garlic oil inside each cob and on croutons. 9. Sprinkle edges with remaining 200g (2 cups) cheese. 10. Bake for 15 minutes, until melted and golden.
  • Set aside 1/4 of the kale. Arrange the corn cobs on serving plates, then distribute the rest of the kale on top. Pour the soup over the kale, and garnish with the reserved kale, cheesy lasagne strips, bread croutons, and a sprinkle of Parmesan.

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