Garlic Bread Lasagne

Preheat the oven to 180°C (160°C fan). Slice the top off your garlic bread loaf and carefully hollow it out, leaving a sturdy wall all around (about 1.5–2cm thick). Save the bread you remove for crumbs, croutons, or snacking.

If it’s not already garlicky enough, rub the inside with a little extra butter. Pop the hollowed loaf onto a baking tray and set aside.

Heat a tablespoon of olive oil in a pan over medium heat. Add the carrot, celery, and onion (if using) and cook until soft. Add the garlic and cook for 30 seconds, then add the beef mince. Break it up and cook until browned. Deglaze the pan with the red wine, then stir in the tomato purée followed by the chopped tomatoes. Season well with salt, pepper, and Worcestershire sauce. Let it simmer until it's thick and rich.

To make the béchamel, melt the butter in a saucepan over medium heat. Stir in the flour and cook for a minute to form a roux. Gradually whisk in the milk, a little at a time, until smooth. Keep whisking until thickened enough to coat the back of a spoon. Season with salt and a pinch of nutmeg or white pepper if you like. Take off the heat.

To assemble, start with a thin layer of béchamel in the base of the bread. Add a layer of ragù, then a layer of lasagne sheet (trimmed to fit). Repeat the layers, pressing down gently as you go. Finish with béchamel on top, then layer over the sliced fresh mozzarella.

Bake for around 35 minutes until bubbling and lightly golden on top. Slice thickly and serve as-is, or with a sharp green salad to pretend you’re being balanced.