Lasagna with Lentil Ragù

Name: Lasagna with Lentil Ragù
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Ingredients: Lasagne egg pasta fresh 0.5 lb; Provola cheese 7 oz; Grana Padano PDO cheese to grate 4.25 oz; Dried lentils 1 ¼ cup; Tomato purée 1.67 cups; Extra virgin olive oil to taste; Celery 1 rib; Carrots 1; Red onions 1; Tomato paste 1 spoonful; Powdered ginger to taste; Black pepper to taste; Sage to taste; Whole milk 2.1 cups; Butter 3 ½ tbsp; Type 00 flour 0.4 cup; Fine salt to taste; Nutmeg to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 30 min
Serving: 6
Cost: Low

PRESENTATION

Lasagna with lentil ragu—oh, it is a game-changer. So, here's the deal: we're talking about a fresh twist on the classic from Emilia-Romagna. You know, where traditional lasagne is this perfect combo of layers of rich ragù, pasta, and creamy béchamel. But in this version, lentil lasagna keeps all that love, just swapping the meat for a hearty, rustic lentil ragu lasagna. And you know what? The lentils simmer away with tomato, onion, and carrots, soaking up tons of flavor. They turn out tender, yet keep their satisfying texture. Honestly, it’s a big plus how these earthy lentils work with the silky béchamel—making every bite super filling.

People up in Northern Italy? They adore those dishes that taste like home. And—no question—this one's got those warm, golden layers of egg pasta and comforting sauce. But here, it’s totally meatless. You get all the depth and savory goodness you'd expect, yet in a vegetarian lasagna that even die-hard meat fans will crave. Some folks think a meatless lasagna might fall short, but this creamy, flavorful spin totally proves them wrong. It’s like lasagne alla Bolognese, but using lentils is a genius nod to tradition and a perfect way to please vegetarians—or anyone wanting something lighter.

This healthy lasagna recipe doesn’t just hit the taste mark—it looks incredible when you slice through those crispy edges, showing off all those colorful layers. Perfect for a big family meal or when you’re feeling fancy but still want something Italian at its core. Guests? They’re gonna be surprised at the flavor and comfort you get from a plant-based lasagna that keeps things simple yet so satisfying. You end up with a dish that’s a bit rustic, a bit modern, and really, really good. It's seriously the kind of thing everyone asks for. The balance of tender pasta, smooth sauce, and that rich, hearty filling? Makes it a standout for anyone who loves Italian food—no meat needed. It's a dish from the best of Italian cooking, with a vegetarian twist that doesn’t skimp on taste or tradition.

INGREDIENTS

Lasagne egg pasta 0.5 lb (250 g) - fresh

Provola cheese 7 oz (200 g)

Grana Padano PDO cheese 4.25 oz (120 g) - to grate

for the lentil ragù: Dried lentils 1 ¼ cup (250 g); Tomato purée 1.67 cups (400 g); Extra virgin olive oil to taste; Celery 1 rib; Carrots 1; Red onions 1; Tomato paste 1 spoonful; Powdered ginger to taste; Black pepper to taste; Sage to taste

for 500 g of béchamel: Whole milk 2.1 cups (500 ml); Butter 3 ½ tbsp (50 g); Type 00 flour 0.4 cup (50 g); Fine salt to taste; Nutmeg to taste

Preparation of the béchamel

To prepare the lasagna with lentil ragù, start with the béchamel: pour the milk into a saucepan, add the nutmeg 1 and salt, then heat it up. Put the butter in another saucepan 2 and let it melt over low heat, then add the flour all at once 3.

Mix with a hand whisk 4 until you get a golden mixture. At this point, dilute the roux by pouring in a little hot milk first, then the rest 5. Continue to mix over low heat until the béchamel thickens 6. Set it aside to cool.

For the ragù

Prepare the lentil ragù: wash, trim, and chop celery 7, carrot 8, and onion 9 for the sauté.

In a large pot, pour some oil and the chopped vegetables for the sauté 10; let them brown for about 10 minutes, stirring often. Then add the tomato paste 11 and ground ginger 12.

Let the base briefly flavor 13 and pour in the lentils 14. Mix and cover with tomato passata 15, adding water to cover it completely.

Fragrance with some sage leaves 16, cover with a lid 17 and let it cook gently for 40 minutes, stirring occasionally and adding water if needed. Towards the end of cooking, adjust the salt 18 and pepper.

Assembly and cooking

Cut the provola into very thin and irregular slices and start composing the lasagna. In a baking dish for 4-6 people, distribute a thin layer of béchamel at the base 19, then proceed with a layer of lasagna (3 sheets, slightly overlapped) 20, continue with a thin layer of béchamel 21.

Pour over abundant ragù 22, some provola, and a sprinkle of Parmesan 23. Continue with another layer of pasta sheets 34.

Continue 25 creating a total of 3 layers. On the last layer, distribute abundant ragù 26, avoiding provola, and instead add lots of grated Grana Padano 27. Complete with a sprinkle of pepper 27

and a drizzle of oil on the surface 28. Cook 29 in a preheated static oven at 350°F for about half an hour, adding a few minutes of grill for extra browning if needed! The lasagna with lentil ragù is ready to be served 30.