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Lentil Ragu Lasagne

Emily Kemp
  • 75 minutes
  • Serves 4

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