Puy Lentil Ragu Lasagne
The lentils add a nutty, rich flavour and meaty texture to the base of this lasagne. Make double the ragu so you can either freeze it for another day or add it to pasta later in the week. You can find this and more delicious plant-based recipe from our brand new Simple Plant-based Cookbook, available from Amazon.
This recipe is low in saturated fat, sugar and salt and is a source of protein and fibre
1 hour 40 minutes
Suitable for vegans
- 2 tbsp olive oil
- 2 onions, diced
- 1 celery stick, finely diced
- 200g chestnut mushrooms, finely chopped
- 2 cloves of garlic, finely chopped
- 2 sprigs of rosemary, leaves chopped
- 200g dried Puy lentils
- 2 tbsp tomato purée
- 4 sun-dried tomatoes in sunflower oil, drained and finely chopped
- 400ml vegetable stock or water
- 1 x 400g can chopped tomatoes
- 9-10 dried lasagne sheets (ensure they are egg-free)
- 100g breadcrumbs
- Extra virgin olive oil, to drizzle
For the Béchamel Sauce
- 4 tbsp vegan butter
- 4 tbsp plain flour
- 800ml oat milk (or any vegan milk you prefer)
- 3 tbsp nutritional yeast
- Salt and pepper
1. Preheat the oven to 200°C (180°C fan)/Gas mark 6.
2. Heat the oil in a large, heavy-based saucepan over a medium heat and cook the onions, celery and mushrooms for about 8 minutes, or until the onion is soft and the mushrooms are golden. Add the garlic and rosemary and continue cooking for 2 minutes. Stir in the lentils, tomato purée, sun-dried tomatoes, canned tomatoes and stock, then bring to the boil. Reduce the heat and simmer for 300-35 minutes until the lentils are soft and the sauce has thickened.
3. To make the béchamel sauce, melt the butter in a saucepan over a medium heat. Add the flour and stir, using a wooden spoon, to form a loose paste. Cook for 1-2 minutes, then add a little milk and stir again. Keep adding the milk slowly and gradually to form a thick paste, then add more until you have a smooth, creamy sauce. Add the nutritional yeast and season with salt and pepper, then remove from the heat.
4. Spoon a few tablespoons of the ragu into a deep, 30 x 20cm ovenproof dish. Spread it out evenly, then place a single layer of pasta sheets on top, breaking some up so you have total coverage.
5. Spoon over a generous layer of béchamel sauce, then repeat until the sauce is used up and you finish with a layer of the béchamel sauce.
6. Sprinkle over the breadcrumbs, season with salt and black pepper, then drizzle with a little oil and bake for 35 minutes until olden and bubbling.
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