Cob loaf, lasagne and hearty soup marry in this delicious threesome that we can’t believe hasn’t been thought of sooner. The best part? You can eat the bowl when you’re done!
- 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) Massel chicken style liquid stock
- 2 dried bay leaves
- 4 small (about 18cm) cob loaves
- Finely grated parmesan, to serve
Place kale in a colander. Add 4 lasagne sheets, 1 at a time, to a large, deep frying pan of boiling water and cook for 10 minutes or until just al dente. Drain, pouring the hot water and pasta over the kale in the colander to wilt the kale slightly. Remove pasta and cut each sheet in half lengthways.
Preheat the grill on high. Line a baking tray with foil and spray with oil to grease. Place the lasagne strips on the prepared tray, folding each up like an accordion. Sprinkle with 80g (2/3 cup) cheese. Spray with oil. Grill for 10 minutes or until golden and cheese is melted. Cover and set aside.
Heat 1 tbs oil in a stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add half the garlic and stir for 1 minute or until aromatic.
Increase the heat to high. Add the mince and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until well browned. Add the passata, stock and bay leaves. Bring to the boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes. Break the remaining lasagne sheets into large pieces. Stir into the soup, a few at a time (don’t add them all at once or they will stick together). Cover and cook for 10 minutes or until the pasta is al dente. Set aside for 10 minutes for soup to thicken slightly. Remove and discard bay leaves.
Meanwhile, preheat the oven to 180C/ 160C fan forced. Combine the remaining 125ml (1/2 cup) oil and garlic in a bowl. Line 2 baking trays with baking paper. Cut the top third from each cob loaf. Scoop out the bread inside, leaving a 2cm-thick shell. Place the cobs on the prepared trays. Tear half of the inside bread into large croutons and place around the cobs on the trays. Brush the garlic oil over the inside of each cob and over the croutons. Sprinkle the edges of the cobs and the croutons with the remaining 200g (2 cups) cheese. Bake for 15 minutes or until melted and golden.
Reserve one-quarter of the kale. Place the cobs on serving plates. Divide the remaining kale among the cobs. Ladle over the soup. Top with the reserved kale, cheesy baked lasagne strips and bread croutons. Sprinkle with parmesan.
TIP: *For a creamy bechamel-style touch, top with a dollop of sour cream or crème fraîche. *Use the remaining bread from the cobs to make breadcrumbs – they can be frozen in a sealed bag for up to 6 months.