For the lentil ragu
- 2 tbsp olive oil
- 125g frozen sliced onions
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, crushed
- 150g mushrooms, finely chopped
- 100ml red wine
- 100g red lentils
- 400g tinned chopped tomatoes
- 100ml vegetable stock
- 1 tsp dried mixed herbs
- 2 tbsp tomato purée

For the white sauce
- 100g butter
- 100g plain flour
- 600ml semi-skimmed milk
- 9-12 dried lasagne sheets
- 50g Italian-style hard cheese, grated
- 100g mozzarella, torn

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  1. To make the lentil ragu, heat the olive oil in a large saucepan. Add the onion, carrot and celery and cook for 5-6 mins until starting to soften. Add the garlic and mushrooms and cook for a further 5 mins. When the vegetables are soft, add in the wine and cook until it is reduced by half.
  2. Add 100g of lentils and mix well to combine and then add the tomatoes, stock, herbs, 2 tbsp tomato purée and 1 tsp of ground black pepper.
  3. Partially cover a lid on the pan cook on medium for 20-25 mins. Add 1 tsp of salt when the ragu is nearly done. While the ragu is cooking, prepare the white sauce and preheat the oven to gas 6, 200°C, 180° C fan.
  4. Melt the butter in a saucepan and then add the flour, mix until all combined and cook for 2-3 mins. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to a gentle boil for 2 mins, stirring, until you have a custard consistency.
  5. In a large, ovenproof baking dish, layer up the lasagne. Start with ragu, followed by 3-4 lasagne sheets, depending on the size of your dish, top with white sauce and repeat until everything is used up, finishing with white sauce. Top with torn mozzarella and cheese and bake in the oven for 40 mins.

Ingredients from the One Stop Range

One Stop Closed Cup Mushrooms

One Stop Italian Chopped Tomatoes

Great Scot Red Split Lentils

One Stop Carrots

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