Inside the Rustic Kitchen · by Emily★ 5.0 (6)
Lentil Ragu Lasagne
NUTRITION · PER SERVING75M COOK
CAL 39%·PRO 77%
CARBS 83G42% OF CAL
17G FIBER17G SUGAR48G OTHER
FAT 28G32% OF CAL
12G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered pasta bake with a rich mushroom and lentil ragu and creamy fontina bechamel. It's hearty and satisfying enough for meat lovers and vegetarians alike.
mainitalianpastabeans🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 carrot
- 1 stalk of celery
- 1 white onion
- 2 2/3 cups (200g) mushrooms (, sliced)
- 2 cups (410g) puy lentils (, pre-cooked)
- 6.7 fl oz (200ml) red wine
- 2 cloves garlic (crushed)
- 2 1/4 cups (500g) passata/pureed tomatoes
- 1 tbsp of olive oil
- 3 tbsp (50g) butter
- 1/3 cup (50g) flour
- 1 2/3 cup (400ml) milk
- 3.1 oz (90g) fontina cheese (grated)
- Salt and pepper
- 1 tbsp parmesan
- 4.4 oz (125g) mozzarella (torn)
- 6-10 large fresh lasagna sheets
At a glance
PER SERVING · TIME 75M
CAL 39%·PRO 77%
CARBS 83G42% OF CAL
17G FIBER17G SUGAR48G OTHER
FAT 28G32% OF CAL
12G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 5m
- Sodium
- 1293mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 799mg
- Calcium
- 463mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.