# Components:
→ Potatoes
01 - 4 large russet potatoes
→ Lasagne Soup Filling
02 - 1 tablespoon olive oil
03 - 1/2 pound ground beef or Italian sausage
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup canned crushed tomatoes
07 - 1 cup low-sodium beef or vegetable broth
08 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 cup small pasta shapes (ditalini or elbow macaroni), cooked al dente
→ Cheese Mixture
12 - 1/2 cup ricotta cheese
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
→ Garnish
15 - 2 tablespoons fresh basil or parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Scrub russet potatoes, prick each with a fork, and bake directly on the oven rack for 50–60 minutes until fully tender.
02 - Heat olive oil in a large skillet over medium heat. Add ground beef or sausage and cook until browned, breaking into small pieces. Drain excess fat if needed.
03 - Add finely chopped onion and minced garlic to the skillet; sauté 2–3 minutes until softened. Incorporate crushed tomatoes, broth, Italian herbs, salt, and black pepper. Simmer for 8–10 minutes, stirring occasionally.
04 - Mix in cooked pasta shapes and continue to simmer for an additional 2 minutes. Remove skillet from heat.
05 - Once baked potatoes are cool enough to handle, cut each lengthwise and gently scoop out most of the flesh, keeping a 1/4-inch shell. Reserve scooped potato for another use.
06 - Arrange potato skins on a baking sheet. Spread ricotta evenly inside each skin, fill with lasagne soup mixture, and top with shredded mozzarella and grated Parmesan.
07 - Return filled potato skins to the oven and bake at 400°F for 10–12 minutes until cheese is melted and bubbly.
08 - Remove from oven and sprinkle with chopped fresh basil or parsley before serving.
