I found a Lasagne and Garlic Bread Bake – Abel Prasad

A garlic bread base filled with cheesy, bubbling lasagne. Dinnertime dreams do come true!



  • 3 cups plain flour, plus extra for dusting
  • 6 garlic cloves, crushed
  • 2 x 7g sachets dried yeast
  • 1/2 teaspoon caster sugar
  • 1/3 cup extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 500g beef mince
  • 400g jar tomato and basil pasta sauce
  • 1/2 cup red wine
  • 200ml tub crème fraîche
  • 1 cup finely grated parmesan
  • 4 fresh lasagne sheets
  • 1 1/2 cups grated mozzarella
  • 20g butter, melted
  • 2 teaspoons finely chopped fresh flat-leaf parsley leaves
  • Salad leaves, to serve


  • Step 1
    Place flour and garlic in a large bowl. Season with salt and pepper. Make a well. Place 1 cup warm water in a jug. Stir in yeast and sugar. Stand for 10 minutes. Add 1/4 cup oil and yeast mixture to well. Mix to form a soft dough. Turn out onto a well-floured surface. Knead for 5 minutes, adding extra flour if dough becomes too sticky. Place dough in a large greased bowl. Cover. Set aside for 30 minutes.


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    Learn how to peel, chop and crush garlic for use in recipes.

  • Step 2
    Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up lumps with a wooden spoon, for 6 to 8 minutes or until browned. Add sauce and wine. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until thickened. Cool for 30 minutes.
  • Step 3
    Preheat oven to 200C/180C fan-forced. Grease a 4.5cm-deep, 16.5cm x 22cm (base) and 20.5cm x 26cm (top) roasting pan.
  • Step 4
    Punch dough down. Press 3/4 of the dough over base, sides and rim of prepared pan. Combine crème fraîche and 1/2 cup parmesan in a bowl. Season with salt and pepper. Place 1 lasagne sheet over dough, trimming to fit. Top with 1 cup mince mixture, spreading to cover. Drizzle with 1/3 of the crème fraîche mixture. Sprinkle with 1/3 cup mozzarella. Repeat layers twice more, finishing with a lasagne sheet.
  • Step 5
    Roll out remaining dough between 2 sheets of baking paper to form a 20cm x 25cm rectangle. Place dough over lasagne sheet. Join dough edges together, pleating to seal. Brush top with butter. Sprinkle with remaining mozzarella and parmesan. Season. Bake for 40 minutes or until golden (cover with foil if over-browning). Stand for 10 minutes. Sprinkle with parsley. Serve with salad.
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