Veggie Ragu Lasagna

Lasagna with meat sauce is one of the pillars of traditional Emilian cuisine and has become a staple of festive Italian meals. Its original version demands time and skill, from homemade pasta sheets to slow-simmered ragù. Today’s busy lifestyle calls for alternatives that maintain flavor but reduce effort. Vegetarian ragu lasagna, made with Raguvè—a hearty lentil-based sauce—is the perfect modern twist, offering rich taste and texture while meeting vegetarian dietary needs.

Ingredients (serves 4)

24 egg lasagna sheets

250 g grated Parmesan cheese

Whole milk as needed

For the béchamel sauce

1 liter whole milk

80 g all-purpose flour

100 g butter

Nutmeg to taste

For the vegetarian ragu

580 g Raguvè lentil ragu (2 jars)

Instructions

Make the béchamel

Warm the milk with a bit of nutmeg and a pinch of salt. In a second pot, melt the butter, stir in the sifted flour, and whisk to form a smooth roux. Gradually add the warm milk, whisking constantly until thick and velvety.

Assemble the lasagna

Spread a thin layer of béchamel in a rectangular baking dish. Layer with pasta sheets, then cover with béchamel, lentil ragu, and grated Parmesan. Repeat, alternating directions of the pasta layers. Finish with a generous sprinkle of cheese.

Bake

Bake at 200°C (390°F) for 30 minutes or at 180°C (355°F) with fan for 20-25 minutes. The top should be golden and crisp, the inside soft and creamy.

Storage

Store cooked lasagna in the refrigerator for up to 2 days. Reheat in oven or microwave before serving.