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Lasagne with Lentil Ragu

Main Course / Nut Free / Shellfish Free / Low Cholesterol / Low Sodium / Healthy heart recipe / Vegetarian / European

Lasagne with Lentil Ragu

Serves: 5

Preparation time:

Cooking time:

Submitted by: Kentish Town Lead Cook


Certain quantities are given in teaspoons. 1 tsp = 5ml


125g Carrot (scrubbed or peeled and chopped)
100g Red onion (finely chopped)
100g Mushroom (finely chopped)
15g Dried wild mushroom (optional) - reconstituted according to packet instructions
5 sticks Celery (finely chopped)
1 clove Garlic (crushed and chopped)
1 large Bay leaf
3tps/15mls Olive oil
250g Puy lentils (alternatively, use any black lentil or a mixture of brown and green)
400g tinned tomatoes - (chopped)
50g Tomato puree - double concentrate
Half a red chilli - hot (optional) (please be careful when scaling up as these, for e.g., Scotch Bonnets, are very hot, so do not just multiply the amounts and wear gloves if possible)
500mls Vegetable stock - adjust the amount of stock if using dried mushrooms and substitute mushroom liquid for stock
300g Lasagne sheets

Cheese Sauce

750g Milk (semi-skimmed)
40g Butter
50g Flour
25g Cheese - medium strength (grated)
1 tsp Ground nutmeg
Freshly ground salt and pepper (to taste)


1 Tomato (sliced)
25g Parmesan (grated) (alternatively use another hard cheese without rennet)


500g Mixed seasonal veg for roasting - washed, peeled and chopped - such as courgettes, marrows, peppers, any squash, sweet potato, etc.
1tblsp/15ml Olive oil
Freshly ground salt and pepper (to taste)


1. Heat the oil in a large deep saucepan

2. Add the chopped onions, carrots, celery, garlic, mushrooms, reconstituted dried mushrooms and chillies to the pan. Cook until softened and beginning to turn golden

3. Rinse and drain the lentils

4. Add the lentils to the vegetables. Let them dry a little, stirring constantly

5. Add half the stock and bring to the boil

6. Add the chopped tomatoes, the concentrate and the bay leaf

7. Keep checking the sauce. Stir often and add more stock as it is absorbed

8. Cook on a moderate heat for around 1 hour. Towards the end of the cooking time taste and season to taste (do not add salt before this stage as the lentils will go hard and will not cook properly)

9. Meanwhile, melt the butter in another pan. Add the flour - stirring continuously. Cook for up to 5 minutes or until you have a smooth paste

10. Turn down the heat. Add the milk - stirring constantly. When you have added all the milk, bring the sauce to the boil and simmer for a few minutes until the sauce starts to thicken. Add the nutmeg, grated cheese and season to taste
11. Make the lasagne in large roasting trays by layering ragu, a generous amount of pasta, ragu and cheese sauce. Repeat the layers - making sure the last layer of cheese sauce is quite thick. Top with the sliced tomato and Parmesan

12. Bake in a medium oven 190c/170c fan assisted oven/375f/gas mark 5 for around 45 mins to 1 hour until piping hot and golden

13. Add the vegetables to roasting trays, coat with the oil and season a little. Do not fill the trays too much as this will steam, rather than roast the veg. Bake in a medium oven 190c/170c fan assisted oven/375f/gas mark 5 for around 45 minutes to 1 hour until the vegetables begin to brown. Check and stir every 15 minutes or so

If oven space is short you can serve with any boiled/steamed veg or a green salad

Do not use more than 2 scotch bonnet chillies in a dish!

Serving suggestions

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