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Lentil Ragu Lasagne
5 from 10 votes

Lentil Ragu Lasagne

Lentil Ragu Lasagne layers a savory lentil and mushroom tomato ragu with creamy béchamel and melty cheeses between fresh lasagna sheets. This hearty vegetarian casserole offers rich, earthy flavors and a satisfying texture from the combination of pureed tomatoes, cooked lentils, sautéed vegetables, and fontina cheese.

Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings: 4 people
Calories: 514 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the lentil ragu
  • 1 carrot
  • 1 celery stalk
  • 1 white onion
  • 2 2/3 cups (200g) mushrooms , sliced
  • 2 cups (410g) Puy lentils , pre-cooked
  • 6.7 fl oz (200ml) red wine
  • 2 cloves garlic crushed
  • 2 1/4 cups (500g) tomato puree aka passata
  • 1 tbsp olive oil
For the bechamel sauce
  • 3 tbsp (50g) butter
  • 1/3 cup (50g) flour
  • 1 2/3 cup (400ml) milk
  • 3.1 oz (90g) fontina cheese grated
  • black pepper
  • salt
  • 1 tbsp parmesan
  • 4.4 oz (125g) mozzarella cheese torn
  • 6-10 lasagna sheets large, fresh

Instructions

    Cup of Yum
  1. Finely chop the carrot, celery and onion. Add the olive oil to a large pan and add the chopped vegetables, sauté the veg gently until soft but not browned (around 7-8 minutes). Finely slice the mushroom and add them to the sauted vegetables.
  2. Fry the mushrooms for 2 minutes then add the pureed tomatoes/passata with the crushed garlic and a pinch of salt and pepper. Stir everything together and add the red wine.
  3. Let the ragu simmer gently for 10 minutes then add the lentils. If the sauce reduces too much add a little water to the sauce before the lentils are added. Stir the lentils into the sauce and simmer gently for another 2 minutes, turn the heat off.
  4. To make the bechamel sauce add the butter to a sauce pan over a low heat, once melted add the flour and stir into a paste. Stir the paste for around 30 seconds then add half of the milk, whisk the milk to get rid of any lumps. Once it starts to thicken add the rest of the milk and whisk until it starts to thicken.
  5. Turn the heat off and add the grated cheese, parmesan, nutmeg and a pinch of salt and pepper. Stir the sauce until the cheese has melted and set aside.
  6. Preheat the oven to 200°C/400F/gas mark 6. Add 1-2 tbsp of lentil ragu to the bottom of a baking dish and spread it around. Add a layer of fresh lasagna sheets (you may need to cut some sheets to fit your dish). Add another 2-3 tbsp of ragu followed by 2-3 tbsp of bechamel sauce (keep 1/4 of the bechamel sauce for the top layer). Repeat this until all the ragu has been used up, ideally, you want around 6 layers. Finish with the final 1/4 of bechamel sauce.
  7. Cover the lasagne with tin foil and bake in the oven for 20 minutes. Remove from the oven and top with the mozzarella, bake uncovered for 10-15 minutes until the cheese has melted, browned and bubbling.
  8. Let the lasagne rest for 5-10 minutes before serving.

Notes

  • Metric measurements were used for recipe development; imperial equivalents are approximate.
  • Substitute fontina cheese with gruyere, white cheddar, or another strong melting cheese if preferred or unavailable.
  • This recipe serves 4 to 6 people and pairs well with a fresh salad for a satisfying meal.

Nutrition Information

Calories 514kcal (26%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 514

% Daily Value*

Calories 514kcal 26%

* Percent Daily Values are based on a 2,000 calorie diet.