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.
| Nutrient | Amount |
|---|
You Will Also Love
The **timballo di mezzi rigatoni**, an explosion of spring flavors with cherry tomatoes, green beans, and provola cheese, is a **vegetarian dish** that will win everyone over! Perfect for a quick lunch or a delicious dinner, this **easy recipe** and gluten-free dish is ready in just 40 minutes. Find out how to make this delicious **pasta timballo** now.
Immerse yourself in the authentic flavors of Italy with our Paccheri with fried eggplant cream, a vegetarian delight that brings the essence of the Mediterranean to your table. This **Vegetarian pasta recipe** is not only incredibly delicious but also surprisingly quick to prepare, ready in just 35 minutes! Discover the simplicity of creating this **Easy paccheri recipe** at home and savor the rich, creamy sauce that makes this dish unforgettable.
"Linguine with marinated anchovies and pecorino cheese is a first course that surprises with its simplicity and deliciousness! Perfect for those following the Mediterranean diet or looking for a protein-rich pescatarian option, this **linguine with anchovies recipe** is an explosion of flavor in just 35 minutes. Find out how to prepare this delicious **pasta with pecorino cheese** and marinated anchovies!"
Looking for a vibrant and healthy meal? This **black rice salad** with succulent **shrimp** and colorful **vegetable salad** is a **gourmet salad** that’s surprisingly easy to make! Ready in just 50 minutes, this **rice salad recipe** is a fresh and satisfying way to enjoy a **dairy-free, gluten-free, egg-free, nut-free, soy-free, sesame-free, pescatarian, mediterranean-diet** delight. Get the complete **shrimp salad** recipe and bring a burst of flavor to your table!