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!!)

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.

POTATO LASAGNA

Steps:

• 1. Preheat oven to 425 degrees. In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat. Spread in an ungreased 15 by 10 inch baking pan. Cover tightly with foil. Bake for 35 to 40 minutes, or until tender. Let cool for 15 minutes. Reduce oven to 350 degrees. In a large skillet, brown beef with onions and seasonings; drain well. Add pasta sauce and simmer on low for about 10 minutes. Stir together ricotta and spinach. Arrange 1/3 of potatoes evenly in a greased 9 by 13 inch baking dish. Layer with 1/2 of spinach mixture, 1/3 of meat sauce and 1/3 of mozzarella. Repeat the next layer with 1/2 of spinach mixture, 1/3 of meat sauce and 1/3 of mozzarella. Top with remaining potatoes, meat sauce and mozzarella. Sprinkle with parmesan cheese. Bake uncovered for 35 to 40 minutes or until bubbly. Let stand for 5 minutes before serving. Makes 8 to 10 servings.

HOMEMADE POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
• Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
• Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
• Add a dollop of sour cream to each skin and sprinkle with green onions.

POOR MANS LASAGNA

Steps:

• 1. SKIN POTATOES THICK YOU ARE USEING THE SKINS FOR THE DISH SO LEAVE ALOT OF POTATO ATTACHED TO SKIN FRY SKINS IN OIL UNTILL SLIGHTLY CRISPY AND SEASON AND BROWN MEAT IN A SKILLET
• 2. ADD SAUCE AND DICED TOMATOES TO MEAT AND LAYER POTATO SKINS WITH MEAT SAUCE AND CHEESE ABOUT 3 OR 4 LAYERS SPRINKLE WITH CHEESE AND BAKE UNTILL CHEESE IS BROWN

POTATO LASAGNA RECIPE BY TASTY

Steps:

• Slice the peeled potatoes into ¼ inch (½ cm) slices.
• Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
• Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
• Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
• Follow with another layer of potatoes, then the remaining ham and sliced cheese.
• Preheat oven to 350°F (180°C).
• Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
• Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
• In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
• Bake for about 40 minutes, until the cheese is a deep golden brown.
• Cool slightly, slice, then serve!
• Enjoy!

MOM'S BEEF LASAGNA

Steps:

• In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

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.

BETTER BEEF LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other.
• Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan.
• Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes.
• In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg.
• Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
• Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
• Good source of: Folate, Copper, Magnesium