Skip to content

Lasagne al ragu

Picture is coming soon How it should look like - Now do it better!

This lasagna is fabulous. I learnt the ragu recipe first, and I made a pasta with it. But then I thought "Why not trying a lasagna as well - surely it can't go wrong" - and in fact, it didn't!

Ingredients (2 people)#

  • Lasagna sheets: 12-15 sheets. Remember to buy the dry ones without eggs in it
  • Tomato passata: 300 gr
  • Water: 250 gr
  • Red lentils (decorticated): 100 gr
  • Walnuts: 50 gr
  • Soffritto: 1 small onion, one small carrot, 1 celery - all blended together
  • Salt & pepper to taste
  • Besciamella: 300g make it yourself

Method#

  1. Take a pan (stick or non-stick, up to you), pour a couple of TBSP of olive oil, and the soffritto. Put a lid and leave it to soften for a few minutes
  2. In the meantime, put the walnuts in a blender and grind
  3. Add the red lentils and walnuts to the pan. Leave it to season for a couple of minutes
  4. When they are starting to stick to the pan, add the tomato passata and the water. Now it will look too watery, but don't worry, the lentils will absorbe it
  5. Leave it to cook for 20-25 minutes, until the texture looks like a ragu
  6. Whilst that cooks, prepare the besciamella and heat up the oven
  7. Once besciamella and ragu are ready, put them together, stir and get an oven casserole
  8. In the oven casserole, prepare your lasagna: add a bit of the besciamella + ragu mix at the botton, then put the lasagna sheets, then add another layer of mixture, then another layer of sheets, and so on - until you think you have enough
  9. Cook in the fan oven for 20 minutes at 180-200 degrees (celsius)
  10. Once it's ready, leave it outside the oven for 5-10 minutes to settle, and then enjoy!

Tips#

This is one of my go-to when I have guests. You can never go wrong with lasagne. It's a tasty and filling dish, high in protein and carbs, and it goes well with a good red wine. Your guests will lovei t!