Lentil Ragu Lasagna
"The Lentil Ragu Lasagna is a delicious vegetarian alternative, ideal for a family Sunday lunch! Perfect for those looking for a rich and flavorful vegetarian first course, this Lentil Ragu Lasagna is an explosion of taste. Discover our easy vegetarian lasagna recipe now and bring a revisited classic to the table!"
Dietary Information
Servings:
- 1
To prepare the lentil ragu lasagna, start with the béchamel: pour the milk into a saucepan, add the nutmeg 1 and salt, then heat it. Put the butter in another saucepan 2 and melt it over low heat, then add the flour all at once 3.
- 2
Mix with a whisk 4 until you get a golden mixture. At this point, dilute the roux by first pouring in a little hot milk and then all the rest 5. Continue to stir over low heat until the béchamel has thickened 6. Set aside to cool.
- 3
Take care of the lentil ragu: wash, clean and chop celery 7, carrot 8 and onion 9 for the sauté.
- 4
In a large pan, pour a drizzle of oil and the chopped vegetables for the sauté 10; let it brown for about 10 minutes, stirring often. Then add the tomato paste 11 and the ginger powder 12.
- 5
Let the base flavor briefly 13 and pour in the lentils 14. Stir and cover with the tomato passata 15, adding the water needed to cover.
- 6
Flavor with a few sage leaves 16, cover with the lid 17 and let it cook gently for 40 minutes, stirring occasionally and adding water if necessary. Towards the end of cooking, season with salt 18 and pepper.
- 7
Cut the provola cheese into very thin and irregular slices and start assembling the lasagna. In a baking dish for 4-6 people, spread a layer of béchamel on the base 19, then proceed with a layer of lasagna (3 sheets, slightly overlapping) 20, continue with a layer of béchamel 21.
- 8
Pour plenty of ragu on top 22, a little provola cheese and a sprinkling of Grana Padano 23. Continue with another layer of pasta 24.
- 9
Continue 25 making a total of 3 layers. On the last layer, spread plenty of ragu 26, avoiding the provola cheese, and instead, add plenty of grated Grana Padano 27. Complete with a sprinkling of pepper 27
- 10
and a drizzle of oil on the surface 18. Bake 29 in a preheated static oven at 180°C for about half an hour, adding a few minutes of grill for extra browning, if necessary! The lentil ragu lasagna is ready to be served 30.
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