Lasagne jackets

Method6 steps · about 2 hr 15 min

1. 1

   Step 1: Heat the oven to 200C/180C fan/gas 6. Prick the potatoes (4) 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.

   Bake jacket potatoes · 90 minUses 4 potatoes · 2 tsp olive oil

2. 2

   Step 2: While the potatoes are baking, make the ragu. Heat the olive oil (2 tbsp) over a medium heat in a large saucepan that has a lid. Fry the onion (1), celery (1) and carrot (1) with a pinch of salt for 10 mins until softened. Stir in the garlic (3) 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.

   Uses 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. 3

   Step 3: Stir in the tomato purée (3 tbsp), 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 (400g can) 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.

   Simmer ragu · 60 minUses 3 tbsp tomato purée · 150ml red wine · 2 bay leaves · 400g can of chopped tomatoes · 400ml chicken or beef stock

4. 4

   Step 4: To make the béchamel, melt the butter (25g) in another saucepan over a medium heat. Sprinkle in the flour (25g) and mix well to create a thick paste. Cook the flour for 2 mins, then add the milk (250ml), 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.

   Uses 25g butter · 25g plain flour · 250ml milk · grating of nutmeg

5. 5

   Step 5: Heat the oven to 220C/200C fan/gas 7. Split the jacket potatoes (4) 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.

   Uses 4 potatoes

6. 6

   Step 6: Divide half the mozzarella between the potatoes (4). 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 (30g) and bake for 12 mins until the cheese melts and starts to turn golden.

   Melt cheese on jacket potatoes · 12 minUses 4 potatoes · 150g grated mozzarella · 30g parmesan finely grated · prepared beef ragu · prepared béchamel sauce