i remain entranced by my lentil and mushroom ragu. i’ve made it a couple of times now and each time i have used some of it to make lasagne.
the first version i tried used crème fraiche in place of the traditional final layer of white sauce. this is a cheat which i regularly use when making lasagne as the slightly sharp flavour that it provides can be a welcome contrast to the richness of the rest of the lasagne.
however, with the lentil ragu this didn’t really work – somehow it made it richer! this version, which uses a nutmeg-scented white sauce for the topping and a layer of wilted spinach in the middle of the layers was far more successful and the version i will use next time i have a batch of ragu that needs using.