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Lentil Ragu Lasagne

A hearty, vegetarian lasagne made with puy lentils and mushrooms, delivering all the classic flavors without the meat.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Ragu
  • 1 carrot 1 carrot Finely chopped
  • 1 stalk 1 stalk of celery Finely chopped
  • 1 onion 1 white onion Finely chopped
  • 200 g 2 2/3 cups (200g) mushrooms (sliced) Thinly sliced
  • 410 g 2 cups (410g) puy lentils (pre-cooked)
  • 200 ml 6.7 fl oz (200ml) red wine
  • 2 cloves 2 cloves garlic (crushed)
  • 500 g 2 1/4 cups (500g) passata/pureed tomatoes
  • 1 tbsp 1 tbsp of olive oil
For the Béchamel
  • 50 g 3 tbsp (50g) butter
  • 50 g 1/3 cup (50g) flour
  • 400 ml 1 2/3 cup (400ml) milk
  • 90 g 3.1 oz (90g) fontina cheese (grated)
  • 1 tbsp 1 tbsp parmesan
  • 1 pinch nutmeg (optional) For added flavor
  • Salt and pepper To taste
For Assembly
  • 125 g 4.4 oz (125g) mozzarella (torn)
  • 6-10 sheets 6-10 large fresh lasagna sheets Trim to fit the dish as needed

Method
 

Preparation of the Ragu
  1. Finely chop the carrot, celery, and onion.
  2. Heat olive oil in a large pan over medium-low heat.
  3. Add the chopped vegetables and gently sauté for 7–8 minutes until soft but not browned.
  4. Thinly slice the mushrooms and add to the pan. Fry for 2 minutes to release moisture.
  5. Stir in the passata, crushed garlic, and a pinch of salt and pepper.
  6. Pour in the red wine and bring to a gentle simmer.
  7. Let the sauce simmer for 10 minutes, adding a little water or vegetable stock if it reduces too much.
  8. Stir in the pre-cooked puy lentils and simmer for another 2 minutes before setting the ragu aside.
Preparation of the Béchamel
  1. Melt butter in a saucepan over low heat.
  2. Add flour and stir to form a roux.
  3. Cook roux for about 30 seconds, then add half the milk while whisking to prevent lumps.
  4. Once thick, add the remaining milk and whisk until creamy.
  5. Turn off heat and stir in fontina, parmesan, and seasoning until smooth.
Assembling the Lasagne
  1. Preheat oven to 200°C / 400°F / gas mark 6.
  2. Spread 1-2 tbsp of lentil ragu on the bottom of the baking dish.
  3. Lay down fresh lasagna sheets, trim to fit if needed.
  4. Add 2-3 tbsp ragu over the sheets, then 2-3 tbsp béchamel.
  5. Reserve about 1/4 of the béchamel for the top and repeat layers until ragu is used.
  6. Finish with the reserved béchamel.
  7. Cover with foil and bake for 20 minutes.
  8. Remove foil, scatter torn mozzarella on top, and bake uncovered for 10-15 minutes until bubbling.
Serving
  1. Let the lasagne rest for 5-10 minutes before slicing.

Notes

For best texture, use puy lentils. For a vegan version, swap in plant-based ingredients as specified. Serve with salad or garlic bread for a complete meal.