A different take on lasagna — served in a baguette!

Apart from non-meat eaters, there aren't many people out there who don't like a good lasagna. As well as being super easy to prepare, our rather innovative take on this Italian classic is great way to impress guests at your next dinner party. 

You'll need:

  • 1 wide, rustic baguette 
  • 4 tbsp olive oil
  • 1 finely chopped garlic clove
  • 1 tbsp finely chopped parsley
  • 6 cooked lasagna sheets
  • 5 fl oz béchamel sauce
  • 5.3 oz grated mozzarella

For the bolognese sauce:

  • olive oil for frying
  • 1 finely diced onion
  • 12.3 oz ground meat
  • 1 tsp paprika
  • 1 tbsp dried oregano
  • salt and pepper
  • 6.8 fl oz tomato sauce

Here's how:

  1. First, take a breadknife and cut along the top of the baguette about half an inch from the edge, forming a rectangular shape. The cut needs to be deep enough so that you can remove the inside of the bread. Once done, the bread should look like an empty loaf pan.
  2. Now, pour the olive oil into a bowl, and add the garlic and parsley. Stir everything into a paste and spread it inside the bread along the bottom. Then place a cooked lasagna sheet that has been cut to size on top. 
  3. It's now time to make the bolognese sauce. First, heat some olive oil in the pan and sweat the diced onion before adding the meat. Fry it until it's cooked through and sprinkle the herbs on top. To finish, pour the tomato sauce on top and carefully give everything one last stir. 
  4. Next, spoon the bolognese sauce, half of the béchamel sauce, and the mozzarella in layers on top of the lasagna sheets in the bread. Repeat the same process starting with a lasagna sheet. You can be a little more generous with the last layer of cheese.
  5. Place the bread in the oven and bake it at 375°F for about 25 minutes.

Once it's cut into slices, you don't even need a knife and fork to enjoy your delicious baguette, making it the perfect finger food for any party. Though it comes in slightly different packaging, our creative lasagna tastes just as "buonissimo" as a traditional one!


Also hefty