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: 167 kcal

Ingredients

• 1000 units 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

1. Prick the potatoes in several places with a fork. Rub them with olive oil and salt.
2. Prepare the béchamel by melting the butter in a pan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.
3. 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.
4. 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.
5. 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.
6. Fill the potatoes in layers: bolognese sauce, béchamel, mozzarella or grated cheese, and Parmesan.
7. Bake the tray at 180°C for 10-12 minutes or air fry for 4-5 minutes until golden and bubbly.
8. Serve the tray directly from the oven with melted and golden cheese.

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Categories: Meat & Poultry · All recipes

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