Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
HomepageHomepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
Offers
Favourites
Regulars
Shopping Lists
Delivery Pass
Recipes
Food to Order
More Card
Lasagne Jackets

Lasagne Jackets

By Good Food
Published on 08 August 2025
Lasagne Jacket Potatoes are the perfect comforting midweek meal the whole family will love. Make more ragu than needed & freeze any leftovers for pasta bakes or more jacket potatoes.
Shop for ingredients

Time and servings

2 hrs 15 minsTotal time
4Servings
30 minsPrep time
1 hr 45 minsCooking time

Ingredients

  • 4 jacket potatoes - Morrisons Market Street Baking Potatoes
  • 500g beef mince
  • 150g grated mozzarella
  • 30g parmesan, finely grated
  • 150ml red wine
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 400ml chicken or beef stock
  • 400g tin chopped tomatoes
  • 3 tbsp tomato puree
  • 2 bay leaves
  • 3 garlic cloves, crushed
  • 250ml milk
  • 25g butter
  • 25g plain flour
  • 4 tsp olive oil
  • A grating nutmeg

Method

  1. Step 1

    Heat the oven to 200°C/180°C fan/gas 6. Prick the potatoes all over with a fork, then rub the skins with half of the oil. Bake on the oven bars for 1-1.5 hrs until very tender when pressed, and the skins are crisp.

  2. Step 2

    While the jackets are cooking, heat the rest of the oil in a large saucepan with a lid. Fry the onion, carrot and celery with a pinch of salt for 10 mins until soft. Stir in the garlic and cook for a minute more. Add the mince, turn up the heat a little, and fry the beef for 10 mins, breaking up with a spoon, until browned.

  3. Step 3

    Stir in the puree, fry for a minute until darkened in colour then add the wine. Simmer until reduced by half, and pour in tinned tomatoes, and the stock. Bring to a simmer, then turn the heat to low, cover with a lid, and cook for 50 mins-1 hour until you get a rich ragu. Uncover with a lid for the last 20 mins to thicken the sauce if needed. Season well.

  4. Step 4

    Make the bechamel. Melt the butter in another saucepan. Sprinkle in the flour. Mix well until you make a thick paste and continue cooking for 2 minutes to cook out the flour, then add the milk, a splash at a time, while continually stirring. Once all the milk has been added, stir in the nutmeg, and simmer for 3-4 mins until thickened to coat the back of a spoon. Season with salt and pepper.

  5. Step 5

    Heat the oven to 220°C/fan 200°C/gas 7. Split the jacket potatoes, by cutting a cross into the tops, and gently pressing the sides of the spud to create a top opening. Transfer to a baking tray with a lip, or a baking dish where anything that spills out of the potatoes will be caught.

  6. Step 6

    Add a handful of the mozzarella cheese to the potatoes, using about half. Add a generous ladle of the ragu over the top, then a spoon of the white sauce. Scatter over the remaining mozzarella, top with the parmesan, and bake for 12 mins until golden and bubbling. Serve with a green leaf salad.