# 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, 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
# Method:
01 - Preheat oven to 400°F. Scrub russet potatoes thoroughly, prick each with a fork, and place directly on the oven rack. Bake for 50 to 60 minutes, or until tender when pierced.
02 - While potatoes are cooking, heat olive oil in a large skillet over medium heat. Add ground beef or Italian sausage and cook, breaking up the meat with a spoon, until browned. Drain any excess fat as needed.
03 - Stir in chopped onion and minced garlic. Sauté for 2 to 3 minutes until softened, then add canned crushed tomatoes, broth, Italian herbs, salt, and black pepper. Simmer 8 to 10 minutes, stirring occasionally.
04 - Mix in the cooked pasta and simmer for 2 more minutes. Remove skillet from heat and set aside.
05 - Allow hot potatoes to cool until safe to handle. Halve each lengthwise, then carefully scoop out most of the flesh, leaving a 1/4-inch thick shell. Reserve the potato flesh for another use.
06 - Arrange potato skins on a baking sheet. Spoon ricotta cheese evenly into each shell. Fill with lasagne soup mixture, topping each with shredded mozzarella and grated Parmesan.
07 - Place baking sheet in oven and bake at 400°F for 10 to 12 minutes, or until cheeses are melted and bubbling.
08 - Sprinkle stuffed potato skins with chopped fresh basil or parsley before serving.
