Lentil Ragù Lasagna

Method

1. Prepare the soffritto: in a pan with olive oil, sauté chopped onion, celery, and carrot for about 10 minutes.
2. Add tomato paste and ginger powder, stirring well to flavor the base.
3. Add the lentils and stir.
4. Cover with tomato passata and enough water to just cover the lentils. Add a few sage leaves.
5. Cover with a lid and cook for about 40 minutes. Season with salt and pepper at the end. Set aside.
6. To compose the lasagna, spread a thin layer of besciamella on the bottom of a baking dish.
7. Place three lasagna sheets slightly overlapping to create a sturdy base.
8. Add another layer of besciamella, then lentil ragù, then sliced provola, then grated cheese.
9. Repeat layers (pasta, besciamella, ragù, provola, grated cheese) until ingredients are used up.
10. On the final layer, add a little extra besciamella on top of the ragù, and only grated cheese. Sprinkle with pepper.
11. Bake in a static oven at 180°C (350°F) for about 30 minutes. Optionally, add a couple of minutes under the grill for extra browning.
12. Serve hot.