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Layered lasagne cob dip
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Legendary cheesy beef lasagne meets creamy cob dip for the ultimate comfort food fusion.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 small brown onion, chopped
  • 350g beef mince
  • 400g jar tomato pasta sauce
  • 62.50 ml chopped fresh basil leaves, plus extra leaves to serve
  • 200g cream cheese, softened
  • 176.25 gm sour cream
  • 250.00 ml grated mozzarella
  • 1 large cob loaf
  • 40.00 ml finely grated parmesan
Instructions:
  • Preheat the oven to 180C/160C fan-forced and line a large baking tray with baking paper.
  • In a large frying pan over medium-high heat, heat half of the oil. Sauté the onion until softened for about 5 minutes. Stir in garlic and cook until fragrant for about 1 minute. Add the mince and cook, breaking it up with a wooden spoon, until browned and cooked through. Pour in pasta sauce and 1/2 cup water, bring to a boil, then lower the heat and simmer for 15 minutes until slightly thickened. Remove from heat and let it sit for 10 minutes. Stir in basil and season with salt and pepper. Enjoy!
  • Combine cream cheese, sour cream, and half of the mozzarella in a bowl, stirring until fully mixed.
  • Trim the top of the cob loaf by 4cm to create a 1cm thick edge. Hollow out the center of the loaf and cut the bread and top into large cubes. Place the hollowed-out cob on a prepared tray, surround it with the bread cubes, and drizzle everything with the remaining oil.
  • Layer half of the mince mixture into the cob, spreading it evenly. Add half of the cream cheese mixture, spreading it evenly as well. Repeat with the remaining mince and cheese mixtures. Sprinkle with parmesan and the rest of the mozzarella. Season with pepper. Bake for 20-25 minutes until the cheese is bubbly and slightly browned. Let it rest for 5 minutes. Serve with an extra sprinkle of basil on top.

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