Lasagne jackets

Name: Lasagne jackets
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 4 potatoes; 2 tsp olive oil; 150g grated mozzarella; 30g parmesan finely grated; 2 tbsp olive oil; 1 onion finely chopped; 1 celery stick finely chopped; 1 carrot finely chopped; 3 garlic cloves crushed; 500g beef mince; 3 tbsp tomato purée; 150ml red wine; 2 bay leaves; 400g can of chopped tomatoes; 400ml chicken or beef stock; 25g butter; 25g plain flour; 250ml milk; grating of nutmeg

Total time: 2 h 15
servings: 4 servings
Dish type: Other

Contains celeryContains glutenContains milkContains sulphitesPork-free

Prep

30 min

Cook

1 h 45

Total time

2 h 15

Ingredients

servings

4 potatoes
2 c. à café olive oil
150 g grated mozzarella
30 g parmesan finely grated
2 c. à soupe olive oil
1 onion finely chopped
1 celery stick finely chopped
1 carrot finely chopped
3 garlic cloves crushed
500 g beef mince
3 c. à soupe tomato purée
150 ml red wine
2 bay leaves
400 g can of chopped tomatoes
400 ml chicken or beef stock
25 g butter
25 g plain flour
250 ml milk
grating of nutmeg

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Method

1
Heat the oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub the skins with the 2 tsp oil. Bake for 1-1½ hrs until very tender when pressed and the skins are crisp.
2
While the potatoes are baking, make the ragu. Heat the olive oil over a medium heat in a large saucepan that has a lid. Fry the onion, celery and carrot with a pinch of salt for 10 mins until softened. Stir in the garlic and cook for a minute more. Add the mince, turn up the heat a little and fry the beef for 10 mins, breaking it up with a spoon, until browned.
3
Stir in the tomato purée, fry for a minute until darkened in colour, then add the wine, cook for a couple of minutes, and then add the bay. Simmer until reduced by half and pour in the can of tomatoes and the stock. Bring to a simmer, then turn the heat to low, cover with the lid and cook for 50 mins-1 hr until you have a rich ragu. Uncover for the last 20 mins to thicken the sauce if needed. Season well.
4
To make the béchamel, melt the butter in another saucepan over a medium heat. Sprinkle in the flour and mix well to create a thick paste. Cook the flour for 2 mins, then add the milk, a splash at a time, stirring continuously. Once all the milk has been incorporated, stir in the nutmeg and simmer for 3-4 mins until thickened enough to coat the back of a spoon. Season with salt and pepper.
5
Heat the oven to 220C/200C fan/gas 7. Split the jacket potatoes by cutting a cross into the tops and gently pressing the sides to create an opening. Transfer to a baking tray with a lip or a baking dish.
6
Divide half the mozzarella between the potatoes. Add a generous ladle of the ragu over the top, then a spoonful of the béchamel. Scatter over the remaining mozzarella, top with the parmesan and bake for 12 mins until the cheese melts and starts to turn golden.

Nutrition

calories: 722 calories
fatContent: 37 grams fat
fiberContent: 7 grams fiber
sugarContent: 11 grams sugar
sodiumContent: 1.27 milligram of sodium
proteinContent: 36 grams protein
carbohydrateContent: 53 grams carbohydrates
saturatedFatContent: 18 grams saturated fat

Indicative values from the source, for the original recipe.

Source : bbcgoodfood

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