A comfort food mashup that fuses the rich, cheesy layers of lasagna with the soft, fluffy goodness of baked potatoes—perfect for cozy dinners or indulgent weekends.
Why You’ll Love This Recipe
- Ultimate Comfort Food – Warm, hearty, and satisfying.
- Flavor-Packed – Lasagna filling loaded with cheese, meat, and herbs.
- Perfect for Meal Prep – Easy to store and reheat.
- Crowd-Pleaser – Great for family dinners or casual gatherings.
- Creative Twist – A fun and delicious spin on two favorites.
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- ½ pound ground beef
- 2 Italian sausage links, casings removed
- ½ cup chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 large egg
- ½ cup shredded mozzarella cheese, plus extra for topping
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
Directions
- Preheat the oven to 425°F (220°C). Wash potatoes, prick with a fork, rub with olive oil and a bit of salt, and bake directly on the rack for 50–60 minutes or until fork-tender.
- While potatoes bake, heat a skillet over medium. Cook ground beef and sausage, breaking them up. Add onion and sauté until soft. Add garlic and Italian seasoning; cook for 1 more minute. Stir in marinara sauce and simmer for 5 minutes. Season with salt and pepper.
- In a bowl, mix ricotta, egg, mozzarella, Parmesan, parsley, and a pinch of salt and pepper.
- Once potatoes are cool enough to handle, slice open lengthwise and gently scoop out some of the inside to create a shell.
- Layer meat sauce inside each potato, then top with ricotta mixture. Finish with extra mozzarella on top.
- Return to the oven and bake 15–20 minutes until cheese is melted and bubbly.
- Let rest for a few minutes, garnish with extra parsley, and serve warm.
Servings and Timing
- Servings: 4 servings
- Prep Time: 20 minutes
- Cooking Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Calories: 550 kcal per serving
Variations
- Vegetarian Version: Skip the meat and sauté mushrooms, zucchini, or spinach.
- Spicy Kick: Add crushed red pepper flakes to the meat sauce.
- Extra Cheesy: Add provolone or fontina in the ricotta mix.
- Low-Carb Option: Use roasted spaghetti squash instead of potatoes.
- Mini Version: Use small potatoes for appetizer-sized servings.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Reheating: Bake at 350°F for 15–20 minutes or microwave until hot.
- Freezing: Freeze after assembling but before the final bake. Thaw overnight in the fridge before baking.
FAQs
Can I make this ahead of time?
Yes, assemble in advance and refrigerate until ready to bake.
Can I use sweet potatoes instead?
Yes! The flavor will be sweeter, but pairs well with the savory filling.
Can I substitute cottage cheese for ricotta?
Absolutely, just drain it slightly before mixing.
Do I need to remove the potato flesh?
Scoop out just enough to make room for the filling—don’t remove too much.
What’s the best marinara to use?
Any quality store-bought or homemade marinara works well.
Can I make this vegetarian?
Yes, simply omit the meat and add sautéed veggies.
How do I prevent the potato skin from tearing?
Use a spoon gently and avoid scooping too close to the skin.
Can I double the recipe?
Yes, just scale all ingredients accordingly.
Is this freezer-friendly?
Yes, assemble and freeze before baking for best results.
What toppings go well with it?
Fresh basil, extra Parmesan, or a drizzle of olive oil.
Conclusion
Cheesy Lasagna Baked Potatoes are the ultimate comfort food mashup, offering all the best parts of lasagna in a warm, fluffy potato shell. It’s cozy, satisfying, and a guaranteed hit for your next dinner!
Print
Cheesy Lasagna Baked Potatoes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
Description
A comfort food mashup that fuses rich, cheesy lasagna layers with fluffy baked potatoes—perfect for cozy dinners or indulgent weekends.
Ingredients
4 large russet potatoes
1 tablespoon olive oil
1/2 pound ground beef
2 Italian sausage links, casings removed
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup marinara sauce
1 cup ricotta cheese
1 large egg
1/2 cup shredded mozzarella cheese, plus extra for topping
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Instructions
Preheat oven to 425°F (220°C). Wash potatoes, prick with a fork, rub with olive oil and a bit of salt, and bake directly on the rack for 50–60 minutes until fork-tender.
While baking, cook ground beef and sausage in a skillet over medium heat.
Add onion; sauté until soft. Stir in garlic and Italian seasoning; cook 1 more minute.
Add marinara sauce and simmer 5 minutes. Season with salt and pepper.
In a bowl, mix ricotta, egg, mozzarella, Parmesan, parsley, and seasoning.
Once potatoes are cool, slice open and scoop out some flesh to form a shell.
Fill each with meat sauce, then top with ricotta mix and more mozzarella.
Bake again for 15–20 minutes until cheese is melted and bubbly.
Garnish with parsley and serve warm.
Notes
- For a vegetarian version, skip the meat and load with sautéed mushrooms and zucchini.
- Can be prepped ahead and reheated for busy weeknights.
- Use sweet potatoes for a unique flavor twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
