Lasagna with lentil ragout, a cheesy and delicious main course that rivals traditional lasagna with meat ragout, proving to be a great vegetarian alternative.
It is made with a very flavorful lentil ragout, prepared with the classic vegetable sauté, dried lentils, red wine (for deglazing), and tomato puree. Of course, there is also a creamy and velvety béchamel sauce and plenty of grated Parmesan, even on top, which creates that delightful crispy crust.
Making lasagna with lentil ragout is really easy and they are perfect to prepare in advance when you have guests!
If you like legumes, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 10 Minutes
- Preparation time: 40 Minutes
- Portions: 6 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients
- 1 onion (medium)
- 1 clove garlic
- 1 carrot
- 1 stalk celery
- 4 tablespoons vegetable oil
- 10.5 oz dried lentils
- 2 sprigs rosemary
- 3.5 oz red wine
- 24.7 oz tomato puree
- 10.5 oz water
- to taste salt
- 1 quart béchamel
- 8.8 oz egg lasagna sheets
- 5.3 oz grated Parmesan cheese
Steps
To prepare the lentil ragout, peel and finely chop the onion and garlic. Wash the carrot and celery well and chop as finely as possible.
Heat the oil in a pot and sauté the onion, garlic, carrot, and celery over high heat for a few minutes, stirring occasionally. Then add the lentils and the sprig of rosemary and cook for another 2-3 minutes, then deglaze with the wine and let it evaporate.
Add the tomato puree and water, stir, cover with a lid, and cook for about an hour, or until the lentils are cooked, adding more water if necessary. Season with salt to taste halfway through cooking.
To prepare the béchamel, follow this recipe.
When both the lentil ragout and the béchamel are ready, you can assemble your lasagna.
Take a baking dish, place two tablespoons of béchamel and two tablespoons of ragout on the bottom, spread evenly and layer a sheet of lasagna. Then spread 2-3 tablespoons of béchamel and 3-4 tablespoons of lentil ragout over the lasagna sheets. Sprinkle with plenty of grated Parmesan cheese and cover with another layer of pasta sheets.
Continue in the same way until the ingredients are used up, finishing with the layer of béchamel and lentil ragout. Poke the lasagna several times with a fork so that it doesn’t puff up during cooking.
Preheat the oven to 356 degrees Fahrenheit (fan-assisted) and bake your lasagna for 10 minutes. Remove from the oven, sprinkle the surface with plenty of grated Parmesan cheese, and bake for another 10-15 minutes, until golden.
Remove the lasagna with lentil ragout from the oven, let rest for 10 minutes, then serve sliced.
