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Lasagne potato lentil ragout





1000 grams

Vegetable broth

500 mL

Wholewheat flour

50 grams

Extra virgin olive oil

50 mL


400 grams

Tomato pulp

800 grams

Iodized salt

to taste

Wholemeal breadcrumbs

20 grams

first courses from Italy - Lombardia

Lasagne potato lentil ragout

Lasagne potato lentil ragout

vegan with gluten high in fiber high in iron source of C vitamins high in potassium high in phosphorus with good fats

ready in

1 hour 15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lasagne potato lentil ragout

Feel like lasagna: lots. Time to prepare full homemade pasta and let her sleep: non-existent. So I invented this version of lasagna with potatoes. All vegan, light and tasty.

Lasagne potato lentil ragout step 1

step 1

Start by preparing the lentil ragout more will cook more will be good. Heat a dolio wire in a pan and add chopped celery and carrots. After a few minutes, pour the tomato pulp.

Lasagne potato lentil ragout step 2

step 2

Season with salt. Add the lentils already boiled (you can use canned ones), cover and cook over medium-low heat. At this point prepare the sauce vegan (there is also the specific recipe).

Lasagne potato lentil ragout step 3

step 3

Heat the oil in a saucepan, add the whole wheat flour and pour the boiling broth. Let cook until the desired consistency. Peel the potatoes and wash them. Boil a pot of water salty.

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Lasagne potato lentil ragout step 4

step 4

Cut the potatoes with a mandolin, to a height of 2 mm. If you have a mandolin, cut them with a knife in the most subtle and smooth as possible. Tuffatele in boiling water and drain after a minute and a half.

Lasagne potato lentil ragout step 5

step 5

Preheat the oven to 180 ° and started to compose the lasagna. Grease a baking dish with olive oil. Formed the first layer with the potato slices, slightly salted, cover with the sauce and the meat sauce.

Lasagne potato lentil ragout step 6

step 6

Continue until all the ingredients, finishing with a generous layer of sauce and meat sauce. Sprinkle the surface of the lasagne with the integral breadcrumbs and bake for 40-45 minutes.

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