INGREDIENTS
1
Carrot
1
stalk Celery
2 cloves
Garlic
2 2/3 cups
Mushrooms
2 1/4 cups
Passata/pureed tomatoes
2 cups
Puy lentils, pre-cooked
1
White onion
6
Lasagna sheets, large fresh
1/3 cup
Flour
1
Salt and pepper
1 tbsp
Olive oil
3 tbsp
Butter
3 1/8 oz
Fontina cheese, grated
1 2/3 cups
Milk
4 1/3 oz
Mozzarella
1 tbsp
Parmesan
6 2/3 fluid_ounces
Red wine