The perfect dinner to share with friends or make ahead for the week. This hearty lentil lasagna combines a rich vegetable and lentil ragù with creamy béchamel and plenty of cheese. It’s great for meal prep and freezes really well, too!
Ingredients (8 servings)
- For the lentil ragù:
- 2 tbsp olive oil
- 2 medium onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 700 g passata
- 250 g dried green lentils, rinsed
- 700-900 ml vegetable stock, as needed
- Salt and black pepper, to taste
- Dried oregano or Italian herbs, to taste
- For the bechamel:
- 1.5 litres milk
- 150 g butter
- 150 g plain flour
- Salt and black pepper, to taste
- Ground nutmeg, to taste (optional)
- For assembling:
- 12-15 lasagna sheets, depending on the size of your dish
- 250-300 g grated Parmesan
Method
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 8-10 minutes, until softened. Add the garlic and tomato paste and cook for another minute.
- Stir in the passata, green lentils and vegetable stock. Season with salt, pepper and dried herbs. Bring to a gentle simmer and cook for around 30-40 minutes, stirring occasionally, until the lentils are tender. Add more stock or water as needed to keep the sauce moist.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually add the milk, whisking continuously to prevent lumps. Simmer gently for around 8-12 minutes, stirring frequently, until the sauce thickens. Season with salt, pepper and a little nutmeg, if desired.
- Preheat the oven to 180°C. Bring a large pot of water to a boil and cook the lasagna sheets for around 1 minute, in batches if needed, to give them a head start before baking. Drain carefully and lay them flat so they don’t stick together.
- Spread a thin layer of lentil ragù over the bottom of a large rectangular baking dish. Add a layer of lasagna sheets, followed by ragù and béchamel. Repeat the layers until you’ve used up the ingredients, finishing with a generous layer of béchamel and grated cheese.
- Cover the baking dish with foil and bake for around 30 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is golden and bubbling and the pasta is cooked through.
- Leave the lasagna to rest for 10-15 minutes before slicing. Serve warm and enjoy!
Tips & Variations
- Store leftovers in the fridge for 3-4 days, or freeze individual portions for easy weeknight meals.
- Keep the ragù moist but not watery, and make sure the lasagna sheets are covered with sauce so they cook evenly.
