Lasagna

• porciones: 8 servings
• tiempo activo: 40 minutes
• tiempo total: 1 hour 30 minutes

Ingredientes

Ragu

250g lasagne sheets

250g low-moisture mozzarella

1 brown onion, diced

3 carrots, diced

3 celery ribs, diced

2 zucchini, diced

1 eggplant, diced

4 cloves garlic, minced

750ml passata

200g pitted kalamata olives

150g sundried tomatoes (optional)

1 tsp oregano

1 tsp thyme

1/2 tsp chili flakes

1 tbsp vegeta

450g roasted red peppers

2/3 cup split red lentils

Bechamel (or ricotta)

60g butter

1 tsp nutmeg

1 tsp salt

600ml whole milk

50g flour

Ricotta

700g ricotta cheese

3 cloves garlic, minced

1 lemon zest

Freshly ground black pepper

1 tsp salt

Instrucciones

Place ragu veggies in stock pot and sweat until tender.

Preheat the oven to 180°C.

Make roux (butter and flour) in seperate stock pot. Add nutmeg, and salt, then milk. Whisk vigorously. Take off heat at desired consistency.

Assemble lasagna. Spread small laddle of ragu at the bottom of baking dish. Top with a layer of noodles followed by ladle of bechamel, and then layer of ragu. Repeat until all noodles used.

Add mozzarella, parmesan, and oregano on top layer.

Cover with foil.

Bake in the 180°C (fan forced) oven for 25 minutes.

Then uncover and bake for another 15 minutes or until the cheese is browned and bubbling.