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–+ servings

Lasagna Style Jacket Potato

Rose
The Lasagna Style Jacket Potato is a comforting fusion dish that combines the rich, hearty flavors of traditional lasagna with a crispy baked potato base. Packed with savory beef ragu, creamy béchamel sauce, and melted cheese, this recipe delivers a restaurant-style comfort meal that’s perfect for family dinners, cozy weekends, or indulgent meal prep.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Fusion, Italian-Inspired
Servings 4 servings
Calories 620 kcal

Equipment

  • oven
  • baking tray
  • large saucepan
  • frying pan
  • whisk
  • mixing spoon
  • knife and chopping board

Ingredients
  

  • 4 large baking potatoes
  • 2 tbsp olive oil
  • sea salt, to taste
  • 500 g beef mince
  • 100 g pancetta (optional)
  • 1 onion, finely chopped
  • 1 carrot, diced
  • 1 celery stick, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato purée
  • 150 ml red wine (or substitute)
  • 400 g canned chopped tomatoes
  • 200 ml beef stock
  • 1 tsp dried oregano
  • salt and black pepper, to taste
  • 4–6 dried lasagna sheets, broken
  • 40 g butter
  • 40 g plain flour
  • 500 ml milk
  • 50 g parmesan cheese, grated
  • salt and pepper, to taste
  • pinch of nutmeg (optional)
  • 150 g mozzarella cheese, shredded
  • extra parmesan for topping

Instructions
 

  • Preheat the oven to 200°C (392°F). Wash and dry the potatoes, then prick with a fork. Rub with olive oil and sprinkle with salt. Bake for 60–75 minutes until the skins are crisp and the insides are soft and fluffy.
  • In a pan, cook pancetta until crisp. Add onion, carrot, and celery and soften. Stir in garlic and tomato purée. Add beef mince and brown well. Deglaze with red wine, then add tomatoes, stock, oregano, salt, and pepper. Simmer 25–30 minutes until thick. Stir in broken lasagna sheets and cook until tender.
  • Melt butter in a saucepan, stir in flour, and cook for 1–2 minutes. Gradually whisk in milk until smooth and thickened. Add parmesan, salt, pepper, and nutmeg. Stir until creamy and silky.
  • Slice open the baked potatoes and fluff the insides. Spoon in beef ragu, drizzle béchamel sauce over the top, then add mozzarella and parmesan.
  • Return stuffed potatoes to the oven for 10–15 minutes until the cheese is melted, golden, and bubbling. Serve hot immediately.

Notes

This dish is highly adaptable. You can swap beef for turkey, chicken, or lentils for a lighter version. For extra depth, let the ragu simmer slowly. Store components separately for best make-ahead results. Freshly grated cheese is recommended for better melting and flavor.

Nutrition

Calories: 620kcalCarbohydrates: 58gProtein: 32gFat: 28gSodium: 780mgFiber: 7g
Keyword beef ragu potato, cheesy baked potato, comfort food, jacket potato, lasagna potato
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