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baked casserole pan of baked tortellini lasagna with a cheesy topping and fresh herbs

Baked Tortellini Lasagna

Author: By The Forkful
255kcal
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Cook 1 hour 30 minutes
Total 1 hour 30 minutes
This baked tortellini lasagna is the perfect easy one-pot meal that everyone will love. It has a rich lentil ragu, tender tortellini, and a gorgeously melty cheesy topping.
Servings 6 servings
Course Main Meals
Cuisine American Italian

Ingredients

  • 2 tablespoon olive oil
  • 1 white onion diced
  • 1 stick celery diced
  • 1 medium carrot finely diced
  • 50 g mushrooms chopped
  • 2 garlic cloves minced
  • 1 tablespoon tomato paste
  • 60 ml red wine
  • 400 g chopped tomatoes
  • 250 g precooked puy lentils
  • 400 ml vegetable stock
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper to taste
  • 300 g tortellini
  • 2 tablespoon cream cheese
  • 100 g mozzarella and cheddar shredded mix
  • Fresh parsley or basil to garnish

Method

  1. Heat the oil in a deep pan and add the diced onion, carrot, and celery. Season with a dash of salt and saute for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and turn translucent.
    2 tablespoon olive oil, 1 white onion, 1 stick celery, 1 medium carrot
  2. Add the mushrooms and garlic, and cook for another 3-4 minutes.
    50 g mushrooms, 2 garlic cloves
  3. Add the tomato paste and seasonings (minus the bay leaf), and stir into the vegetables. Cook for 2-3 minutes until the tomato paste has deepened in color and smells fragrant.
    1 tablespoon tomato paste, 1 teaspoon Italian seasoning, 0.5 teaspoon dried basil, Salt and pepper to taste
  4. Add the red wine and let the alcohol cook off for another couple of minutes (2-3).
    60 ml red wine
  5. Add the chopped tomatoes, lentils, and vegetable stock. Add the bay leaf, season with salt and pepper, and stir everything together. Leave to simmer for 15-20minutes until the sauce has thickened.
    400 g chopped tomatoes, 250 g precooked puy lentils, 400 ml vegetable stock, 1 bay leaf
  6. Add the cream cheese and stir it into the ragu.
    2 tablespoon cream cheese
  7. Add the tortellini, gently fold it into the sauce, then cover the pan and let the tortellini steam until cooked (typically 3-4 minutes).
    300 g tortellini
  8. Top with the cheese and grill for approximately 5 minutes or until the cheese has melted and turned golden and bubbly.
    100 g mozzarella and cheddar shredded mix
  9. Garnish with your fresh herbs and serve!
    Fresh parsley or basil

Nutrition

Serving1gCalories255kcalCarbohydrates30gProtein9gFat11gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol24mgSodium623mgPotassium270mgFiber4gSugar6gVitamin A2034IUVitamin C9mgCalcium115mgIron2mg

Notes

  • Use fresh tortellini so it cooks evenly - frozen tortellini can be used but might need an extra 2–3 minutes to steam.
  • Let the sauce reduce properly before adding the tortellini; it should be thick enough to coat the back of a spoon.
  • Add spinach or kale for an extra dose of greens - just stir it in at the same time as the cream.
    Don’t skip the grill step - it gives that perfect cheesy crust that makes this feel like a true lasagna bake.

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