My 5-Ingredient Lasagna Baked Potatoes Are the Ultimate Comfort Dinner
Prep
25 mins
Cook
1 hr
Servings
12
Difficulty
Medium
My family's favorite weeknight dinner combines two classics into one incredibly satisfying meal. These lasagna baked potatoes give you all the cozy, cheesy goodness of traditional lasagna in just 85 minutes total, with way less fuss. I love how simple it is to pull together with just five main ingredients, making it budget friendly without sacrificing flavor. The russet potatoes provide filling fiber and potassium to keep everyone satisfied, while the Italian sausage adds rich, savory depth. This is the kind of comfort food that tastes like you spent hours cooking, but honestly feels effortless. Trust me, once you try this, it becomes an instant regular at your dinner table.
Ella x
Ingredients
- 1nonstick cooking spray
- 6 mediumrusset potatoes(about 2 pounds total), scrubbed and patted dry)
- 1 teaspoonsolive oil
- 1 teaspoonkosher salt
- 11 pound ground italian sausage
- 11(15-ounce) jar marinara sauce)
- 237 ml1 cup (4 ounces) shredded italian cheese blend(4 ounces) shredded Italian cheese blend)
- 1fresh basil leaves(optional)
Detail level
Instructions
- 1
Coat a 9x13-inch broiler-safe baking dish with nonstick cooking spray and set aside. Set a wire rack inside a rimmed baking sheet.
- 2
Pierce the potatoes all over with a fork. Rub the potatoes evenly with the oil and sprinkle with the salt. Arrange the potatoes on the prepared rack in the baking sheet and bake until the skins are wrinkled and a fork easily slides into the centers, 40 to 50 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes.
- 3
While the potatoes bake, cook the sausage in a large skillet over medium-high heat, 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 the heat.
- 4
Reduce the oven temperature to 375°F. Cut the potatoes in half lengthwise. Arrange the potato halves, cut-side up, in the prepared baking dish. Using a fork, gently mash the center of each potato, keeping the skins intact. Spoon the Alfredo sauce evenly over the potato halves. Top each potato half evenly with about 2 tablespoons of the meat sauce. Sprinkle evenly with the shredded cheese, then spoon the remaining sausage mixture over each potato.
- 5
Bake until the cheese is melted, the sauce is bubbling, and edges are lightly browned, 15 to 20 minutes. Increase the oven temperature to broil. Broil until the cheese is lightly browned in spots, about 2 minutes.
- 6
Remove the baking dish from the oven. Let rest for 5 minutes before serving. Garnish with basil, if desired, and serve. Keep leftovers in an airtight container or in the covered casserole dish in the fridge for up to 3 days. Reheat in the oven at 350°F for the best texture, or microwave if you’re in a hurry. Love the recipe? Leave us stars and a comment below!
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