Lasagna with Red Lentil Ragu;

Recently I posted a recipe for pasta with a Red Lentil Ragu; for which at the time I thought would make for a tasty lasagna? well here is the post; after finally preparing Lasagna with Red Lentil Ragu, I must say it was absolutely delicious; with almost everyone having a second serving!!

Ingredients;

For the Ingredients and how to make the Red Lentil Ragu refer to this link;

Red Lentil Ragu ( Ragu Di  Lenticchie rosse);

For the Lasagna Sheets;

Lasagna sheets are available in two forms dry or fresh; generally the dry pasta sheets will need to be cooked and drained, whereas the fresh pasta can normally be used without pre-cooking; it would be best to refer to the instructions on the packaging;

for this recipe I used 500 grams of fresh lasagna sheets, which were purchased from a local supermarket; you will need enough for at least 4 – 5 layers.

500 grams lasagna sheets

500 Grams Mozzarella shredded

100 Grams grated parmesan

For the Bechamel Sauce;
500 ml Milk
50 gr Butter
50 gr Plain Flour
a pinch of Nutmeg
a pinch of Salt

Utensils;

4 Litre Casserole Pot for the Ragu;

1 Colander to drain the Pasta (if required);

2 Litre Saucepan to prepare the Bechamel Sauce;

30 x 40cm Baking Tray;

a large cooking spoon or ladle

Preparation;

Prepare the Red Lentil Ragu as per the recipe link – Red Lentil Ragu Recipe

Shred the mozzarella cheese if it is not already shredded;

Grate the parmesan if it is not already grated;

Once the Ragu is ready continue with the Bechamel Sauce;

To make the Bechamel Sauce;
Add the butter to a small saucepan (2 Liters) over low heat and allow to melt;
Add the flour to the saucepan and combine with the butter until smooth;
Add the milk to the butter and flour mixture stiring vigorously to combine the ingredients;
Whilst the milk is heating, add a pinch of salt; and a pinch of nutmeg;
continue to stir the bechamel sauce; as the milk heats it will thicken; continue stiring well to achieve a smooth consistency; you can use a wire whisk to mix the sauce for a smoother finish; do not allow the sauce to boil;
Once the bechamel sauce has thickened; set aside with the lid on the saucepan so that it does not form a skin on top;

To Assemble the Lasagna;

add enough of the Red Lentil Ragu to lightly coat the base of the baking tray; now add sufficient lasagna sheets to cover the ragu base;

At this stage you will start to build the lasagna layer by layer;

Add enough of the Red Lentil Ragu to just cover the pasta sheets, add a generous handful of shredded mozzarella over the Ragu; and a sprinkle of the grated parmesan; repeat the process for each layer; Pasta, Ragu, Mozzarella, Parmesan until the second last layer;

Variation on the recipe; you could add some bechamel sauce between the layers; I will leave it up to you, generally I only use the bechamel for the topping;

for the top layer; add the last of the Ragu and then pour over the already made bechamel sauce to cover the top; add a sprinkle of grated parmesan;

Now cover with foil and back in a pre heated oven at 180 Celsius for 40 minutes;

Remove the foil and cook for a further 10-15 minutes to lightly brown the bechamel top; remove from the oven when ready and let rest for 5 minutes to settle before serving.

 

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Serving;

Add more grated parmesan if you like and enjoy with a glass of your favourite wine;

Buon Appetito;

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