Lasagne is never shy – it’s bold, layered, and always the star of the table. This Red Lentil & Vegetable Lasagne gives the classic a twist, swapping meat for pulses and packing in colourful veg, all wrapped up in Napolina’s rich tomato sauce. Add a creamy spinach béchamel, plenty of Parmigiano, and those golden Napolina Lasagne Sheets, and you’ve got a dish that’s indulgent, wholesome, and impossible to resist. Comfort food with attitude, that’s how we do lasagne the Italian way.
Red Lentil & Vegetable Lasagne
Cooking Time
10 mins prep / 50 mins cook
Servings
4
Method:
- In a pan over a medium heat, add the Napolina Olive Oil, onion, garlic, carrot, celery and red pepper and sweat until soft and aromatic.
- Add in the Napolina Polpa Tomatoes followed by the Napolina Tomato Puree, Napolina Red Lentils, oregano and smoked paprika, then season with salt and pepper to taste and mix together well. Simmer for 20 minutes.
- Make spinach béchamel: In a separate saucepan melt the butter then mix in the flour to form a roux then add the milk, Parmigiano Reggiano, Dijon mustard and season with salt and pepper to taste. Add in the spinach and cook until it has wilted into the sauce.
- Layer up the lasagne by adding a layer of the red lentil and vegetable sauce to the bottom of a baking dish, then add a layer of Napolina Lasagne sheets followed by a layer of the spinach bechamel sauce finishing with another layer of Napolina Lasagne sheets then repeat the process twice and top with additional Parmigiano Reggiano.
- Bake in the oven for 35 minutes at 200*C.
- Leave to stand for 15 minutes, then serve immediately with a side salad.
Ingredients
- Napolina Lasagne Sheets
- 1 tbsp Napolina Olive Oil
- 1 carrot, grated
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 celery stick, finely diced
- ½ red pepper, finely diced
- 1 can Napolina Polpa Tomatoes
- 1 can Napolina Red Lentils
- 1 tbsp Napolina Tomato Puree
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
For the spinach bechamel:
- 25g butter
- 25g plain flour
- 500ml milk
- 100g fresh spinach leaves
- 30g Parmigiano Reggiano, plus more for baking
- ½ tsp Dijon mustard
- Salt and pepper to taste
Video Instructions:
other recipes you may like
Explore the rich flavours of Naples and immerse yourself in our authentic Italian recipes. Your taste buds will thank you.
