Lasagna-Style Potato Bake for 4
Crispy roasted potatoes stuffed with bolognese, creamy bechamel, and melted cheese. Family comfort food inspired by lasagna.
Time: 75 min · Servings: 5 · Calories: 793 kcal
Ingredients
- 1000 g potato
- 10 ml olive oil
- 10 g salt
- 4 g black pepper
- 40 g butter
- 650 g bolognese sauce
- 40 g butter
- 40 g wheat flour
- 500 ml semi-skimmed milk
- 4 g black pepper
- 100 g grated cheese
- 35 g Parmesan
- 175 g mozzarella
- 175 g grated cheese
- 15 g parmesano
Method
- Prick the potatoes in several places with a fork. Rub them with olive oil and salt.
- Prepare the béchamel by melting the butter in a pan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually pour in the milk, whisking until you get a thick, smooth sauce. Season with black pepper and add the grated cheese and Parmesan until melted.
- Cook the potatoes in an air fryer at 180°C for 45 minutes, then increase the temperature for another 10 minutes to make them crispy. Alternative: bake them at 200°C for about 60 minutes until soft inside and crispy outside.
- Place the cooked potatoes on a large tray. Cut them open, mash the inside with butter, salt, and pepper. Mix in a little béchamel into each one.
- Fill the potatoes in layers: bolognese sauce, béchamel, mozzarella or grated cheese, and Parmesan.
- Bake the tray at 180°C for 10-12 minutes or air fry for 4-5 minutes until golden and bubbly.
- Serve the tray directly from the oven with melted and golden cheese.
Categories: Meat & Poultry · All recipes
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