Lentil Ragu Lasagne
A comforting and easy lasagne made with a mushroom, lentil ragu, fresh pasta and a fontina bechamel sauce. This flavour packed lasagne will satisfy both vegetarian and meat lovers!
A comforting and easy lasagne made with a mushroom, lentil ragu, fresh pasta and a fontina bechamel sauce. This flavour packed lasagne will satisfy both vegetarian and meat lovers!
- salt and pepper
- 1 carrot
- 2 cloves garlic (crushed)
- 1 white onion
- 1 tbsp of olive oil
- 1 tbsp parmesan
- 1 stalk of celery
- 2 2/3 cups (200g) mushrooms ( sliced)
- 2 cups (410g) puy lentils (, pre-cooked)
- 6.7 oz (200ml) red wine
- 2 1/4 cups (500g) passata/pureed tomatoes
- 3 tbsp (50g) butter
- 1/3 cup (50g) flour
- 1 2/3 cup (400ml) milk
- 3.1 oz (90g) fontina cheese (grated)
- 4.4 oz (125g) mozzarella (torn)
- 6-10 large fresh lasagna sheets
- Carbohydrate 4.10990000010296 g
- Cholesterol 1.10000000223172 mg
- Fat 0.845300000368932 g
- Fiber 0.910500006079674 g
- Protein 0.931975000975365 g
- Saturated Fat 0.292127500389518 g
- Serving Size 1 1 people (149g)
- Sodium 49.9635807679358 mg
- Sugar 3.19939999402329 g
- Trans Fat 0.0522868750350024 g
- Calories 27 calories
Step-by-step
- 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 sautéed vegetables.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let the lasagne rest for 5-10 minutes before serving.
My Unexpected Culinary Adventure: Lentil Ragu Lasagne
As a busy fitness model, time is my most precious commodity. My days are a whirlwind of training sessions, photoshoots, and meetings. Finding time to cook healthy, delicious meals often feels like an impossible task. But I’m a firm believer that nourishing your body is essential for peak performance, and that includes enjoying meals that are both satisfying and nutritious. So, when I stumbled upon this lentil ragu lasagne recipe, I was intrigued. It promised a hearty, flavorful meal without the lengthy prep time I usually associate with lasagne. Intrigued, I decided to give it a try, and I'm so glad I did.
The recipe itself was surprisingly simple to follow. The ragu, a rich blend of mushrooms, lentils, and tomatoes, came together quickly. I loved the earthy depth the lentils brought to the dish, adding a satisfying texture and a boost of protein. The bechamel sauce, creamy and subtly cheesy, provided the perfect counterpoint to the robust ragu. The whole process, from start to finish, took less time than I anticipated, proving that a gourmet meal doesn't have to mean hours slaving away in the kitchen. This recipe is a true testament to efficient, healthy cooking – perfect for those busy weeknights when you crave something comforting yet nutritious.
Why this Lentil Ragu Lasagne is a Winner:
- Speed and Efficiency: The recipe is surprisingly quick to make, fitting easily into even the most hectic schedules.
- Vegetarian-Friendly: A perfect choice for vegetarians and meat-eaters alike, offering a delicious meatless alternative.
- Flavorful and Satisfying: The combination of earthy lentils, savory mushrooms, and creamy bechamel creates a depth of flavor that is truly addictive.
- Nutritious and Healthy: Packed with protein and fiber from the lentils, this lasagne is a great source of nutrients.
- Easy to Customize: Feel free to experiment with different vegetables or cheeses to make it your own.
This lentil ragu lasagne has become a staple in my meal prep routine. I often make a large batch on a Sunday and enjoy it throughout the week, knowing that I have a healthy and delicious meal readily available. It's perfect for meal prepping because it reheats beautifully and the flavors actually deepen over time. It's a recipe that I've shared with friends and family, and it's always a hit. I truly believe this recipe will change your perception of vegetarian cooking. It's proof that healthy and delicious can coexist, even in the face of a busy lifestyle.
Beyond the Recipe: This lasagne isn't just a meal; it's a testament to the power of simple, well-executed cooking. It's a reminder that even in the midst of a demanding schedule, we can prioritize nourishment and enjoy flavorful, satisfying meals. It's a recipe that's as adaptable as it is delicious, a blank canvas for culinary creativity, and a perfect example of how simple ingredients can create something truly extraordinary. The combination of textures and flavors is simply divine, and the ease of preparation makes it perfect for a busy weeknight or a relaxing weekend dinner.
So, give this lentil ragu lasagne a try. I promise you won't be disappointed. It's a recipe that has become a cherished part of my life, a comforting and delicious reminder that even the busiest among us can find time to nourish our bodies and souls.
