Lentil lasagna combines a festive first course, a delicious dish, and a traditional food that never fails to grace the year-end holiday tables!
We honestly eat lentils throughout the year because with a bit of tomato sauce, a base of onion or shallot, and a few rosemary leaves, they make a pleasant and nutritious side dish.
Lasagna brings a feeling of celebration, of Sunday lunch, and is so versatile that we can prepare it in many different ways and with many ingredients, from cold cuts to vegetables, but also meatballs and/or fish, so they have many advantages!
Moreover, we can prepare lasagna in advance, and since we are always in a rush, that’s no small thing!
I have opened a free recipes channel on WhatsApp, open to everyone, with no notifications or sounds. You can subscribe by clicking on the link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
Among the lasagna recipes already on the blog, besides the classics, I suggest:
lasagna with ragù and béchamel
LASAGNA WITH ARTICHOKES AND SAUSAGE
LASAGNA WITH PESTO AND GREEN BEANS
Golden Drop Lasagna
LASAGNETTE WITH ASPARAGUS SALMON AND PRAWNS
LENTIL LASAGNA
The kitchen of ASI
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for LENTIL LASAGNA RECIPE
- 9 oz thin egg lasagna
- 10.5 oz canned lentils
- 3 tbsp mixed vegetables for sofrito (frozen)
- 16 oz tomato puree
- 5 tbsp all-purpose flour
- 3 tbsp butter
- 2.5 cups milk
- 1.75 oz Parmigiano Reggiano DOP
- to taste salt
- to taste pepper
- to taste nutmeg
- to taste extra virgin olive oil
- to taste rosemary
Tools for LENTIL LASAGNA RECIPE
- Baking Dish
- Pan
PREPARATION OF LENTIL LASAGNA RECIPE
To prepare the egg pasta lasagna with lentils, I start by adding a drizzle of extra virgin olive oil to a pan along with the frozen vegetables for the sofrito.
Once browned, I add the tomato and lentils and cook for about ten minutes, adding a fine chop of rosemary at the end.
Season with salt and pepper and turn off the heat.
Now, I proceed to make the béchamel sauce by melting the butter in a pan over low heat, then adding the flour and toasting it for 2-3 minutes.
Then, I gradually add the milk, stirring well, and cook the béchamel for 7-8 minutes until it is creamy and thickened.
Add salt, pepper, and nutmeg, which for me is a must!
Are we ready to assemble the tray of lentil lasagna?
Lightly grease the tray with a tiny piece of butter and start layering the lasagna sheets, the lentil ragù, and a flavorful sprinkle of grated cheese!
Bake the lasagna tray of fresh pasta with lentil seasoning at 356°F (180°C), baking for about 20-25 minutes or according to your oven’s specifications.
How delicious is this lentil lasagna!
Annalisa
