Hasselback Lasagna Potatoes

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  1. Preheat the oven to 180°C/360°F.
  2. Cut parallel lines down the length of the potatoes - you can use two wooden spoons laid next to the potato as a guide to stop you cutting all the way through if you need to.
  3. Lay the potatoes in a greased skillet and brush with oil and sprinkle with salt. Bake for an hour or until the potatoes have fanned out.
  4. Spoon the ragu over each potato and drizzle with the bechamel, then drape with a final piece of mozzarella.
  5. Bake again for another half an hour, then serve with a delicious side salad.