1 cup ragu
1 cup bechamel
1/2 cup mixed cheese, grated
1 French boule
3 cloves garlic, minced
2 tsp parsley, finely chopped
1/2 cup butter, melted

 

  1. Preheat oven to 180C (350F). Cut a hole in the middle of the loaf, tear away.
  2. Carefully cut around the hole about 1” away from the edge of the hole. Then cut into individual segments about 14 times being sure not to cut through the bread.
  3. Mix together butter, garlic and parsley.  Spoon in between each piece.  Brush garlic butter over entire loaf and in the centre hole as well.
  4. Bake for 10 minutes until lightly golden brown on edges.
  5. Fill the hole with ragu, top with cheese and then béchamel. Bake for 40 minutes until filling is slightly bubbling and getting some colour.
  6. Enjoy!

 

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Blooming Bread Lasagna Dip

Ingredients

Instructions

Blooming Bread Lasagna Dip

What You’ll Need:

1 cup ragu
1 cup bechamel
1/2 cup mixed cheese, grated
1 French boule
3 cloves garlic, minced
2 tsp parsley, finely chopped
1/2 cup butter, melted

How You Make It:

 

  1. Preheat oven to 180C (350F). Cut a hole in the middle of the loaf, tear away.
  2. Carefully cut around the hole about 1” away from the edge of the hole. Then cut into individual segments about 14 times being sure not to cut through the bread.
  3. Mix together butter, garlic and parsley.  Spoon in between each piece.  Brush garlic butter over entire loaf and in the centre hole as well.
  4. Bake for 10 minutes until lightly golden brown on edges.
  5. Fill the hole with ragu, top with cheese and then béchamel. Bake for 40 minutes until filling is slightly bubbling and getting some colour.
  6. Enjoy!

 

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