Meat ragu

Minced beef – 1kg
Garlic – 5 cloves
Carrots – 1kg
Rosemary – to taste
Chopped tomatoes – 0.5kg
Tomato pulp – 250ml
Olive oil to taste

Lentils (vegetarian version)

Garlic – 3 cloves
Onions – 3
Carrots – 1 kg
Lentils – 1 kg
Vegetable stock – 1 L
Mushrooms or zucchinis – 0.5kg
Rosemary – to taste
Chopped tomatoes – 0.5kg
Tomato pulp – 250 m
Olive oil to taste


Butter – 170g
Flour – 170g
Milk – 2 L
Salt – to taste
Pepper – to taste
Nutmeg – to taste


Flour 55 – 250g
Wheat semolina – 250g
Water -250 ml
Salt -1 tsp
Olive oil – 1 tbsp

Cooking Steps

Beef ragú

  1. In a large pan with very hot olive oil, add the meat little by little to caramelize it. If it starts to stick to the bottom, cool with wine. Set aside if necessary and repeat the process with more meat.
  2. Add the chopped garlic.
  3. Add the grated carrot.
  4. Add the chopped tomatoes and/or tomato pulp, salt, bay leaf or rosemary and cook over a low heat.
  5. Stir regularly so the meat doesn’t stick to the bottom.

Lentils ragu

  1. In a saucepan, cook the previously soaked lentils in salted water until they are al dente.
  2. Add the chopped onion to another large saucepan with very hot olive oil.
  3. When the onion starts to brown, add the chopped garlic.
  4. When the garlic has browned, add the grated carrot.
  5. Add the chopped mushrooms or grated zucchini.
  6. Let it sauté well and add the tomato sauce and herbs.
  7. When the vegetables are almost done, add the lentils and mix.
  8. Correct the seasoning.
  9. If the lentil ragú is not immediately added to the lasagna, place it in a baking dish to cool and stop the lentils cooking.


  1. Start by melting the butter in a saucepan.
  2. Sift and add the flour and mix with a whisk, letting it cook for a few seconds.
  3. Gradually add the milk, mixing constantly so as not to create lumps. Stir until it thickens.
  4. Leave to cook for a few minutes, stirring occasionally.
  5. When the béchamel sauce is the desired consistency, season with salt, pepper and nutmeg.
  6. Reserve

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