Lentil Ragu Lasagne
I still remember the first time I swapped mince for puy lentils in a lasagne — the texture was so satisfyingly meaty, and the mushrooms added that deep, savory boost that makes everyone ask for seconds. This Lentil Ragu Lasagne is a cozy, make-ahead dinner that delivers classic comfort without the beef. It’s ideal for weeknights when you want something filling, for feeding a vegetarian crowd, or whenever you want a hearty pasta bake that reheats beautifully.
Why you’ll love this dish
This lasagne gives you all the layered richness of a traditional ragù lasagne but uses puy lentils and mushrooms to create body and umami. It’s budget-friendly, packed with fiber and protein, and approachable for cooks of any level. Fresh lasagna sheets mean a quicker assembly (no boiling required), and the fontina + mozzarella finish creates that irresistible gooey top.
“Filled with depth and texture—my family couldn’t tell it wasn’t meat.” — home cook review
What makes it perfect:
- Weeknight-friendly once you’ve premade the ragu.
- Great for feeding a group — doubles easily.
- Familiar, comforting flavors that appeal to kids and adults.
- Easy to adapt (gluten-free sheets, plant milk/vegan cheese swaps).
The cooking process explained
Before you start, here’s the quick flow so you know what to expect:
- Make the lentil ragu: sweat aromatics, fry mushrooms, add passata + wine, simmer, fold in lentils.
- Make a cheesy béchamel: roux, milk, whisk until thick, finish with fontina and parmesan.
- Assemble: ragu + fresh pasta sheets + béchamel, aiming for ~6 layers.
- Bake covered, top with mozzarella uncovered until bubbling and browned. Rest, slice, serve.
This order keeps components hot and stable for assembly and ensures even baking.
What you’ll need
- 1 carrot
- 1 stalk of celery
- 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) passata/pureed tomatoes
- 1 tbsp of olive oil
- 3 tbsp (50g) butter
- 1/3 cup (50g) flour
- 1 2/3 cup (400ml) milk
- 3.1 oz (90g) fontina cheese (grated)
- Salt and pepper
- 1 tbsp parmesan
- 4.4 oz (125g) mozzarella (torn)
- 6-10 large fresh lasagna sheets
Notes and substitutions:
- Puy lentils give the best texture; brown or green lentils work too but may be softer.
- Use vegetable stock instead of water if the sauce needs loosening.
- For a vegan version: use plant milk, vegan butter, and a melty vegan cheese instead of fontina/mozzarella.
Step-by-step instructions
- Prepare the soffritto: finely chop carrot, celery and onion. Heat 1 tbsp olive oil in a large pan over medium-low heat. Add the chopped veg and gently sauté for 7–8 minutes until soft but not browned.
- Add mushrooms: thinly slice the mushrooms and add to the pan. Fry for 2 minutes to release moisture.
- Build the ragu: stir in the passata, crushed garlic, and a pinch of salt and pepper. Pour in the red wine and bring to a gentle simmer.
- Simmer and finish the ragu: let the sauce simmer gently for 10 minutes. If it reduces too much, add a little water (or veg stock) before adding the lentils. Stir in the pre-cooked puy lentils and simmer for another 2 minutes. Turn off the heat and set the ragu aside.
- Make the béchamel: put 3 tbsp butter in a saucepan over low heat. When melted, add 1/3 cup (50g) flour and stir into a paste (roux). Cook the roux for about 30 seconds, then add half the milk while whisking to prevent lumps. When it begins to thicken, add the remaining milk and whisk until it thickens to a creamy sauce.
- Finish the béchamel: turn off the heat and stir in the grated fontina, 1 tbsp parmesan, a pinch of nutmeg (optional), and salt and pepper to taste. Stir until the cheese melts and the sauce is smooth. Set aside.
- Preheat the oven to 200°C / 400°F / gas mark 6. Lightly oil your baking dish.
- Assemble the lasagne: spread 1–2 tbsp lentil ragu on the bottom of the dish. Lay down fresh lasagna sheets (trim to fit if needed). Add 2–3 tbsp ragu over the sheets, then 2–3 tbsp béchamel. Reserve about 1/4 of the béchamel for the top. Repeat layers until the ragu is used (aim for ~6 layers). Finish with the reserved béchamel.
- Bake covered: cover with foil and bake for 20 minutes. Remove foil, scatter torn mozzarella over the top, and bake uncovered for 10–15 minutes until the cheese is melted, browned, and bubbling.
- Rest and serve: let the lasagne rest for 5–10 minutes before slicing to set the layers.
Best ways to enjoy it
- Serve with a simple arugula and lemon salad to cut through the richness.
- Crusty garlic bread or a bowl of roasted seasonal vegetables are perfect sides.
- For wine: a medium-bodied red like Chianti or a Grenache complements the tomato and mushroom notes.
- For a lighter meal, serve single portions with steamed green beans and a squeeze of lemon.
Storage and reheating tips
- Refrigerate: cool to room temperature, cover tightly, and store in the fridge for up to 3–4 days.
- Reheat: individual portions reheat well in a 180°C / 350°F oven for 15–20 minutes (or until piping hot), or microwave covered for 2–4 minutes depending on power. For the oven, add a splash of water and cover with foil to prevent drying.
- Freeze: assemble and freeze before baking (wrap tightly) for up to 2 months. To bake from frozen, add 20–30 minutes to covered baking time, then uncover and brown the cheese. Thawed lasagne can be reheated from chilled state as above.
- Food safety: reheat leftovers to an internal temperature of 75°C / 165°F to ensure safe consumption.
Pro chef tips
- Don’t brown the soffritto — keep it soft and sweet to build a rounded flavor base rather than bitter edges.
- If your ragu tastes acidic, a pinch of sugar or a knob of butter will round it out.
- Fresh lasagna sheets absorb sauce. Keep your layers moderately saucy to avoid dryness.
- Let the lasagne rest before cutting; this reduces runny slices and gives cleaner portions.
- Use a serrated spatula or thin metal spatula to lift neat slices.
Creative twists
- Add a handful of chopped olives or sun-dried tomatoes into the ragu for extra tang.
- Make it spicy: stir in a teaspoon of chili flakes when adding the passata.
- Swap fontina for gruyère for a nuttier béchamel.
- Gluten-free: use certified gluten-free lasagna sheets and a gluten-free flour blend for the roux.
- Vegan: use plant-based milk and butter, and finish with a vegan mozzarella alternative.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 35–45 minutes (chopping, cooking ragu, béchamel), plus assembly (10–15 minutes) and baking 30–35 minutes. Plan roughly 1.5 hours total.
Q: Can I use dried lentils instead of pre-cooked puy lentils?
A: Yes — cook them until tender but not mushy (about 20–25 minutes for brown lentils; puy take longer). Cool slightly before adding to the ragu. Measure after cooking to get ~2 cups (410g) cooked.
Q: Can I assemble this ahead of time?
A: Absolutely. Assemble and refrigerate for up to 24 hours before baking. Bring to room temperature for 20–30 minutes before baking and add a few extra minutes to the cooking time if cold.
Q: Why use fontina? Can I substitute cheddar?
A: Fontina melts beautifully and gives a mild, creamy flavor. Cheddar can be used but will alter the flavor profile — sharper and oilier. Gruyère is another delicious alternative.
Q: My sauce is too thin. What should I do?
A: Simmer it a bit longer uncovered to reduce, or stir in a tablespoon of tomato paste. For a quick fix, mix a teaspoon of cornflour with cold water and whisk into the simmering sauce.
Conclusion
If you enjoyed this lentil-forward take, you might also like the texture and flavour notes in this Lentil Ragu Lasagne – Inside The Rustic Kitchen for another home-cook perspective. For more vegetarian layered-pasta inspiration and tips on building a hearty meat-free bolognese base, see Vegetarian Bolognese Lasagna – Del’s cooking twist.
Enjoy the bake — it’s one of those dishes that tastes even better as leftovers.
Lentil Ragu Lasagne
Ingredients
Method
- Finely chop the carrot, celery, and onion.
- Heat olive oil in a large pan over medium-low heat.
- Add the chopped vegetables and gently sauté for 7–8 minutes until soft but not browned.
- Thinly slice the mushrooms and add to the pan. Fry for 2 minutes to release moisture.
- Stir in the passata, crushed garlic, and a pinch of salt and pepper.
- Pour in the red wine and bring to a gentle simmer.
- Let the sauce simmer for 10 minutes, adding a little water or vegetable stock if it reduces too much.
- Stir in the pre-cooked puy lentils and simmer for another 2 minutes before setting the ragu aside.
- Melt butter in a saucepan over low heat.
- Add flour and stir to form a roux.
- Cook roux for about 30 seconds, then add half the milk while whisking to prevent lumps.
- Once thick, add the remaining milk and whisk until creamy.
- Turn off heat and stir in fontina, parmesan, and seasoning until smooth.
- Preheat oven to 200°C / 400°F / gas mark 6.
- Spread 1-2 tbsp of lentil ragu on the bottom of the baking dish.
- Lay down fresh lasagna sheets, trim to fit if needed.
- Add 2-3 tbsp ragu over the sheets, then 2-3 tbsp béchamel.
- Reserve about 1/4 of the béchamel for the top and repeat layers until ragu is used.
- Finish with the reserved béchamel.
- Cover with foil and bake for 20 minutes.
- Remove foil, scatter torn mozzarella on top, and bake uncovered for 10-15 minutes until bubbling.
- Let the lasagne rest for 5-10 minutes before slicing.
