Protein Loaded Lasagna Cob Loaf

Who doesn't love a good Bolognese with the option of dipping crusty bread into it. This is what this Lasagna Cob loaf reminds me of. There are a few steps involved, but this is sooo worth it! Super yummy!

By Joanne  , , , Print

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  • Prep 20 MINS
  • Cook 40 MINS
  • Yields 16


 1 pack 6 Seeds Bread Mix

 1 1/2 cup (375ml) water

 2 whole eggs

 1 tablespoon of white vinegar (20ml)

Filling (enough for both cobs or 1 large)

 Beef Mince 400g

 Ricotta 375g

 Parmesan ¼ Cup

 Garlic 1 TBSP

 Mozzarella ½ Cup

 500g Pasta Sauce Jar

 Basil few leaves

 1 Diced Brown Onion

 1 TBPS Oil


 You can use any of our bread mixes for this recipe. If you do use one other than what is listed, you will need to recalculate the nutrition, if you are tracking macros :)


1Preheat oven for 20min on 180 degrees.

2Prepare the bread mix as instructed.

3Pop the mix into you lined tins or large tin

4Bake for 40 mins On until golden.

Prepare the filling

1Fry Garlic and Onion in oil in a saucepan until soft. Add mince and cook until brown. Add sauce and heat. Set Aside

2Combine ricotta and parmesan in a bowl. Set Aside

Prepare the Cob

1Once bread has cooled for a few hours.

2Slice the top of the loaf

3Scoop out the middle, break apart into bite size pieces.

4lay on lined oven tray and grill to crispy.

Assembling the cob

1Spoon mince into cob loaf filling ¼ of the way. Spoon Ricotta mixture in another ¼. Repeat mince and ricotta layers. Finishing on the ricotta layer. Sprinkle with mozzarella and parmesan.

2Return both cob loaf and tray of bread into the oven to cook for a further 20min until golden and crispy.

3Remove and serve warm with bread.

We also have a Spinach Cob Loaf


Serving size144g
Energy227 Cal (950 Kj)
Fat, total13g
- Saturated fat5g
Carbohydrate, total5g
- Sugar4g

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