Lentil Ragu Lasagna
Absolutely delicious! Serve with a bit of salad, garlic bread or cooked vegetables
Servings: 2 people
Calories: 783kcal
Cost: 55p
Equipment
- saucepan
- mixing bowl
- small whisk
- oven proof dish
Ingredients
Ragu layer Ingredients
- 1 tblsp olive oil
- 1 large onion finely chopped,
- 110 g red lentils finely chopped,
- 1.5 tblsp tomato puree
- 1 tsp garlic granules
- 287ml ml water boiling
Bechamel Layer
- 25 g butter
- 25 g flour
- 250 ml milk
- nutmeg freshly grated
- 1-2 bay leaf optional
- salt and pepper
Pasta
- 50 g flour to make pasta, or use bought lasagna sheets
Topping
- 40 g cheddar grated
Metric - US Customary
Instructions
To Make Ragu
- Saute the onion in the olive oil until cooked through.
- Add the garlic granules, lentils, water, tomato puree and the boiling water.
- Simmer, with the lid on, very gently for about 20 minutes. The red lentils need to be cooked through.
- Stir every now and again and keep an eye on it, as the water is absorbed they may stick.
- Add the salt and pepper. Taste and add more if it needs it.
To Make Bechamel
- melt the butter in a saucepan.
- Add the flour and stir around to mix and cook a little.
- Now add half a cup of the milk and stir continuously until the milk is absorbed.
- Repeat until all the milk has been used.
- Simmer very gently for around half an hour with the lid on.
- Infuse with a bay leaf or two if you have any and add a little grated nutmeg right at the end if you have any.
- Season well with salt and pepper, taste and adjust. Use a little spoon of mustard if you like.
To Make Pasta
- Put the flour in a bowl and add enough cold water to make a pastry like dough.
- Knead a little, or just leave in the bowl for a couple of hours and the gluten will develop.
- Divide your pasta into 3
- Roll out each third to the thickness of a credit card and approximately the shape of your dish.
- Or use bought lasagna sheets
Layer up your lasagna
- Divide your ragu into 3 sections in the saucepan.
- Divide your pasta into 3
- Divide the bechamel into 4 sections in the saucepan.
- Divide the cheddar into 4.
- In the dish, place 1 portion of ragu, top with 1 portion of bechamel, sprinkle with 1 portion of cheese. Cover with 1 portion of pasta
- Repeat twice more
- Now top it all off with the last layer of bechamel making sure all the pasta is covered
- Sprinkle with the last of the cheese
- Bake at 180c for about half an hour until golden and bubbling.
Notes
Priced at Asda using mySupermarket, February 2019
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Calories: 783kcal | Carbohydrates: 77g | Protein: 35g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 441mg | Potassium: 937mg | Fiber: 19g | Sugar: 12g | Vitamin A: 1022IU | Vitamin C: 9mg | Calcium: 514mg | Iron: 7mg
