@chefclairesharrynroberto: Recipe 10 of 100: Skillet Lasagne. This is a one-pan win. No hours of layering in a baking dish, just wholesome ingredients + a single skillet to catch all the caramelised flavour. Perfect for the weekend! I’m sharing all 100 of these recipes for free to say THANK-YOU for standing by me + supporting this journey. SKILLET LASAGNE Serves 4 - 6 INGREDIENTS For the Bolognese Sauce: 200g beluga lentils, soaked overnight 220g crimini mushrooms 1 cup walnuts 2 tablespoons olive oil 1/2 yellow onion, grated 3 cloves garlic, sliced 1 large carrot, grated 400g can peeled plum tomatoes 2 tablespoon tomato paste 1/2 cup good quality red wine 50g sun dried tomatoes, chopped 3 tablespoons tamari 1 teaspoon dried oregano 5 basil leaves, chiffonade salt + freshly ground black pepper (optional: 1/2 cup water if sauce reduces too quickly) For the Béchamel Sauce: 2 tablespoons beurre de baratte (or butter) 2 tablespoons flour (can sub gluten-free) 2 1/2 cups almond milk, warm salt + white pepper a pinch of grated nutmeg 90g parmigiano reggiano approx. 1/2 box (or 6 sheets) lasagne of choice METHOD The Base: In a food processor, pulse mushrooms + walnuts into very fine pieces. The Bolognese: Sauté onion, garlic, + carrot on medium-low heat. Add canned tomatoes, breaking them up with kitchen scissors. Stir in tomato paste, rinsed lentils, tamari, mushroom/walnut mixture, wine, sun-dried tomatoes, oregano, + basil. Simmer for 20 mins until lentils are nearly tender + sauce is thick. The Béchamel: Melt butter in a medium saucepan over medium heat. Whisk in flour + cook for 1-2 mins until slightly golden. Slowly pour in warm milk, whisking continuously to prevent lumps. Stir for 3-5 mins until thickened. Add salt, white pepper, nutmeg, + cheese. Whisk well + remove from heat. Assemble + Bake: In an ovenproof skillet, layer bolognese, lasagne sheets, + béchamel. Repeat layers, finishing with a final thick layer of béchamel + extra cheese. Bake at 200°C (400°F) for 30-35 mins until pasta is tender + top is bubbling + edges are crispy + golden. Rest: Allow to rest for 10 mins before slicing. #clairesharrynroberto #100daysofrecipes #lasagnealforno

CLAIRE SHARRYN ROBERTO

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Thursday 28 May 2026 13:07:48 GMT