Lasagne in Crispy Bread

1. First hollow out the white bread – the cut-out parts can either be eaten as bread …. or cut into cubes for storage, dry and make bread dumplings out of them …. or you rub the dried bread cubes into crumbs …. or you toast the bread cubes in a little oil and has a wonderful soup insert.
2. For this recipe we need a bechamel sauce and a meat sauce as with any other lasagna … Ingredients and preparation can be found here: Lasagne traditional …… for a large lasagna wake you only need half of the ones given there ingredients
3. The hollowed out bread is first coated with chili oil on the inside – then a layer of lasagne sheets (break off the corners of the pasta plates) – now a layer of meat sauce – over a layer of bechamel sauce – then the Gouda cheese slices ….. repeat this process, until the bread is well filled – the last layer should be cheese
4. The bread is now placed in the preheated oven and baked at 190 degrees for approx. 25 minutes – then push it briefly under the grill so that the cheese gets a nice color – the “lasagna in crispy bread” should be about 15 minutes after baking min rest, then it is still hot, but a little more compact and the cheese does not immediately flow out of all corners when sliced
5. The lasagna should preferably be portioned with the electric knife if you have one available – depending on the hunger of the guests and the thickness of the slices, you can get 4 large or up to 10 small portions from a bread lasagne

Alternatives

1. Instead of meat sauce, you could also use prosciutto or boiled ham and simple tomato sauce – it’s quick and tastes great too!