Lasagne Potato Skins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy potato skins filled with meat ragù and béchamel, finished with cheese. The recipe yields extra lasagne for freezing. A loaded appetizer that doubles as a dinner component.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large baking potatoes
- 1 tbsp olive oil
- 500 g minced beef (ground mince)
- 1 large onion (peeled and diced)
- 2 fat cloves of garlic (peeled and minced)
- 120 ml red wine
- 2 tbsp tomato puree/paste
- 1-2 tsp light brown sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp dried oregano
- 1 tsp dried thyme
- 3 x 400g/14oz tins chopped tomatoes
- 4 tbsp unsalted butter
- 6 tbsp plain/all purpose flour
- 720 ml milk
- pinch of salt and pepper
- 50 g grated mature cheddar cheese
- 250 g pack of fresh lasagne sheets
- 150 g grated mature cheddar cheese
- 100 g grated mozzarella cheese
- Freshly chopped parsley
- Black pepper
- 1/2 red onion (peeled and thinly sliced)
- 10 cherry tomatoes (chopped in half)
- Toasted flatbreads (if you want 3 carbs!!)
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 20m
- Sodium
- 1505mg
- Total sugar
- 52g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2591mg
- Calcium
- 797mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1505MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.