Beef Lasagna Potato Skins Food

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.

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

SCALLOPED POTATO LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• After peeling the skin, make scalloped potatoes using a mandolin.
• Place one layer of the thin potatoes in a greased 9"-by-9" sized baking pan.
• In a hot, oiled skillet, cook chopped garlic and onions until soft then add ground beef; season with salt and black pepper.
• Add a layer of the meat mixture over the layer of scalloped potatoes.
• In another pan, melt butter then add flour, milk, parmesan cheese until it's mixed and melted.
• Spoon some of the butter-cheese mixture over the ground beef in the baking pan.
• Sprinkle on mozzarella cheese.
• Add a second layer of scalloped potatoes, the ground beef mixture, the milky cheese, and more mozzarella cheese.
• Top everything with a handful of shredded parmesan cheese, pour over heavy cream.
• Bake for 1 hour covered with aluminium foil, and then 25 minutes uncovered.
• After the dish cools a little, sprinkle on chopped chives and serve.

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

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.

BEEF-STUFFED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.

LOADED POTATO SKINS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
• While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
• Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
• Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
• Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
• Sprinkle over the remaining spring onion or chives and serve hot.