Garlic bread lasagne recipe is the perfect 'comfort food' and 'elite'

Lasagne is a comfort food classic, but many serve their version differently, putting their own little spin on the iconic dish. Typically you’ll find layers of ragu, sheets of lasagne, bechamel sauce, topped with cheese, but recipe developer Hollie Wood has taken an unconventional route.

Author of ‘Dinner At Hol’s’, Hollie regularly shares easy family-friendly recipes which will please a crowd. As a part of her ‘15 days of quick and easy comfort food’ series on Instagram, Hollie showed off her innovative take on the traditional lasagne.

Swapping out layers of pasta, Hollie recreated the lasagne with a bolognese base topped with slices of garlic bread baguette, bechamel sauce and cheese. In an Instagram Reel from earlier this month, her followers appeared wowed by the comfort meal.

Her Reel has been viewed over a massive 501,000 times, receiving 17,200 likes and 222 comments. Kayleigh said: “Oh my god that looks amazing.”

@rachelsfireisland wrote: “Love this comfort food.” @tellusmat agreed: “That's fabulous wow can smell that from here.”

@joolsxx40 commented: “Omg my kind of comfort food, keep them bad boys coming.” @catchupwiththecraigsandsass replied: “Now this looks flipping ELITE!!!”

If you’re looking for a new spin on your next comfort food classic, here is how to replicate Hollie’s dish.

Garlic Bread Lasagne

Ingredients

• 1 garlic bread baguette

For the bolognese

• 500g 5% beef mince
• 150g diced smoked bacon
• 1 onion (finely diced)
• 2 medium carrots (finely diced)
• 2 peppers (sliced or diced)
• 3 cloves garlic (finely grated)
• 1 tbsp tomato purée
• 1 tbsp Italian mixed herbs
• 1 beef stock cube
• 500g passata

For the bechamel

2 tbsp butter

2 tbsp plain flour

300ml milk- I used semi skimmed

1 tsp mustard (optional)

120g cheese

Salt and pepper to taste

Method

Fry off the onions, carrots and peppers in a pan until soft then add the garlic. Add your bacon and cook for a few minutes, followed by the beef mince and cook until brown.

Add the tomato purée, stock cube, herbs and passata to the pan and cook on a low heat for at least 30 min (longer the better).

Meanwhile pop the garlic bread in to cook (it should say how long on the back of the packaging). While the bread is cooking, make the cheese sauce.

Start by melting the butter in a saucepan and then add in the flour. Cook this out for a few minutes and then slowly add in the milk, bit by bit, stirring constantly until you get a thick sauce.

Then add in the mustard and the cheddar and season to taste.

In a deep-set pan or dish, pour in the bolognese, then add the slices of garlic bread on top of the meat, topping with the cheese sauce and mozzarella.

Place pop in the oven or under the grill until the top is golden and bubbling. Serve and enjoy.

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