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Lasagna Baked Potatoes Recipe

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4.1 from 2 reviews

Lasagna Baked Potatoes combine the comforting flavors of classic lasagna with hearty baked potatoes. This recipe features russet potatoes topped with savory Italian sausage meat sauce, creamy Alfredo sauce, and melted Italian cheese, all baked to bubbly perfection and finished under the broiler for a golden, cheesy crust. Perfect for a family-friendly meal that serves up to 12 guests.

Ingredients

Potatoes

  • 6 medium russet potatoes (about 2 pounds total), scrubbed and patted dry
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • Nonstick cooking spray, for greasing the baking dish

Meat Sauce

  • 1 pound ground Italian sausage
  • 1 (15-ounce) jar marinara sauce

Toppings

  • 1 (15-ounce) jar Alfredo sauce
  • 1 cup (4 ounces) shredded Italian cheese blend
  • Fresh basil leaves, optional for garnish

Instructions

  1. Preheat oven and prepare baking dish: Preheat your oven to 400°F. Lightly coat a 9×13-inch broiler-safe baking dish with nonstick cooking spray and set aside. Place a wire rack inside a rimmed baking sheet to hold the potatoes while baking.
  2. Bake the potatoes: Pierce each potato all over with a fork. Rub them evenly with olive oil and sprinkle with kosher salt. Arrange the potatoes on the wire rack in the rimmed baking sheet and bake for 40 to 50 minutes, until the skins are wrinkled and a fork easily slides into the centers.
  3. Let potatoes cool: Remove the potatoes from the oven and allow them to rest for about 10 minutes until they are cool enough to handle.
  4. Cook the meat sauce: While the potatoes bake, heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it into small pieces, until browned and cooked through, about 8 minutes. Stir in the marinara sauce and cook until warmed through, about 2 minutes. Remove from heat.
  5. Assemble the casserole: Reduce oven temperature to 375°F. Cut each potato lengthwise in half. Arrange the halves cut-side up in the prepared baking dish. Using a fork, gently mash the center of each potato half, taking care to keep the skin intact.
  6. Add sauces and toppings: Spoon Alfredo sauce evenly over each potato half. Top each with about 2 tablespoons of the meat sauce. Sprinkle shredded Italian cheese blend evenly over all, then spoon remaining sausage mixture on top.
  7. Bake and broil: Bake the assembled dish at 375°F for 15 to 20 minutes until the cheese melts, sauce bubbles, and edges turn lightly browned. Then, increase the oven setting to broil and broil for about 2 minutes until the cheese is lightly browned in spots.
  8. Finish and serve: Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves if desired, then serve warm. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven at 350°F or microwaved for convenience.

Notes

  • Russet potatoes are recommended for their starchy texture ideal for baking and mashing.
  • Using a wire rack inside a baking sheet ensures even cooking and crispy skins.
  • Keep the potato skins intact when mashing to maintain structure.
  • Broiling at the end adds a beautiful golden crust to the cheese topping.
  • Leftovers reheat best in the oven to preserve texture but the microwave is quicker.
  • This recipe can serve between 6 to 12 portions depending on serving size.

Find it online: https://recipesbyliza.com/lasagna-baked-potatoes-recipe/