Bubbling Lasagna Dip with Garlic Baguette

Method

1. Preheat the oven to 200 °C for 10 min. Meanwhile, finely chop the onion and garlic.

2. Heat the olive oil in a 18 cm ovenproof pan, add the minced beef and fry over medium-high heat for 5 min, breaking it up, until browned.

   Add in this stepOlive oil 1 tbspMinced beef 120 g

   medium-high heat

3. Add the onion, garlic and tomato paste and cook over medium heat for 3 min, until the onion is translucent and the paste darkens.

   Add in this stepOnion ½Garlic (cloves, for the sauce) 2Tomato paste 1 tbsp

   medium heat

4. Add the tomatoes, herbs and salt and simmer over medium-low heat for 8 min, stirring, until thick: when you drag a spatula across the bottom, the line should not close up straight away. A thick sauce keeps the dip from running. Turn off the heat and smooth the top.

   Add in this stepCanned crushed tomatoes 200 gItalian herb mix ½ tspSalt ¼ tsp

   medium-low heat

5. Mix the ricotta with half the Parmesan, the finely sliced basil and some pepper. Drop spoonfuls over the sauce and swirl lightly for a marbled look. Scatter the mozzarella and remaining Parmesan evenly on top. Slice the baguette 1 cm thick, mix the butter with the crushed garlic and chopped parsley, spread on one side and lay on a baking tray.

   Add in this stepRicotta 120 gParmesan (grated) 30 gFresh basil 5 gBlack pepper to tasteMozzarella (grated) 100 gBaguette 120 gButter (softened) 20 gGarlic (cloves, for the garlic butter) 1Parsley 3 g

6. Bake the dip on the middle shelf at oven for 14 min. Put the baguette on the shelf below for the last 6 min. It is ready when the cheese is bubbling with brown spots and the bread is golden at the edges.

   oven

7. The pan is very hot, so use oven gloves. Let it sit for about 3 minutes, then scoop up the dip with the garlic baguette.