Beef Lasagna Potato Skins Recipes

LASAGNE POTATO SKINS

Steps:

• Preheat the oven to 200C/400F. Prick the baking potatoes with a fork, and bake in the oven for one hour. Once cooked through, remove from the oven and leave to cool for a few minutes.
• Meanwhile, start making the meat sauce. Heat the oil in a large frying pan over a medium-high heat. Add the minced beef and brown all over, then add the onions and garlic, and cook, stirring regularly for about 5 minutes, until the onion softens.
• Pour in the red wine and turn up the heat to high. Let it bubble and reduce for 5 minutes.
• Add in the tomato puree, 1 tsp of the sugar, the salt, pepper, oregano and thyme. Stir together and then pour in the tinned tomatoes. Bring to the boil, then turn down the heat and simmer for 20 minutes. Have a taste and add the other teaspoon of sugar if the tomatoes are too acidic. Once cooked, turn off the heat.
• Whilst the meat sauce is simmering, make the white sauce.
• Melt the butter in a large saucepan over a medium-high heat. Add in the flour, and stir with a whisk for one minute until you get a thick paste. Add in the milk, a splash at a time, stirring with the whisk after each addition, until combined. The mixture will be lumpy after each addition, but will smooth out and thicken as you stir with the whisk. Once the mixture is a smooth liquid, add in the rest of the milk and continue to stir until the sauce thickens and is almost at boiling point. Turn off the heat and stir in the salt, pepper and cheddar cheese. Stir until the cheese melts.
• Once your potatoes have cooked and cooled slightly, slice them in half and scoop out the potato with a spoon (save this potato for another recipe - such as croquettes).
• Take a couple of lasagne sheets, and cut out 16 circles that are the same circumference as the potato skins.
• Place the potato skins on a baking tray and add 1 tbsp of the meat sauce to each. Top with a lasagne sheet circle and spoon on a tbsp of the white sauce. Repeat the layers again, then top with quarter of the cheddar cheese and quarter of the mozzarella. Place the tray in the oven (still at 200C/400F) and cook for 20 minutes until the cheese is golden brown.
• Whilst the potato skins are cooking, make up a lasagne using the remaining ingredients. Take a four-person lasagna dish and spoon a layer of meat in the bottom. Top with a layer of lasagne sheets, followed by a layer of white sauce. Repeat, so you have two layers. Top with the remaining cheese, then cool, cover and refrigerate or freeze* for a future dinner**.
• Once the potato skins are ready, remove from the oven. Sprinkle over the parsley, black pepper, red onion and cherry tomatoes, then serve (with flatbreads if you like!!)

POTATO BEEF LASAGNA

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in soup and tomatoes; set aside., Place half of the potatoes and onion into a greased 13x9-in. baking dish. Layer with remaining potatoes and onion. Top with mozzarella cheese and meat mixture., Cover and bake at 350° for 1 hour. Uncover; sprinkle with Gruyere cheese. Bake 10-15 minutes longer or until potatoes are tender and cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.

BEEF LASAGNA POTATO SKINS

Steps:

• Cook your potato skins if not done already (will add extra cook time). See notes for links to recipe for potato skin shells.
• Cook the ground beef until just no longer pink. (It cooks a touch more in the oven later). Drain excess fat. Mix with the marinara sauce. Set aside.
• Make the ricotta mixture by combining all of the ricotta mixture ingredients together in a small bowl. Set aside.
• Preheat oven to 350F.
• Once your potato skins are prepared, place them skin side down on a lined large cookie sheet.
• Scoop approximately 1 1/2 Tablespoons of the ricotta cheese mixture into the bottom of each potato skin shell. Use just enough to cover most of the bottom in a thin layer. Repeat with all potato skins.
• Add approximately 1 1/2 Tablespoons of the beef mixture into each potato skin shell.
• Sprinkle each potato skin with the mozzarella and a little Parmesan.
• Bake the potato skins in the oven just until the cheese is melted, approximately 5-7 minutes.

BEEF AND POTATO BOATS

Steps:

• Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside. , In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt. , Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until heated through.

POTATO LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
• Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
• Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.