Ingredients

• 600 g fresh pasta (prepared as for classic lasagna)

Ingredients FOR VEGETABLES SAUCE

• 400 g San Marzano tomatoes
• 300 g lentils
• 300 g leek
• 100 g carrots
• 2 shallots
• fresh chili
• thyme
• dry white wine
• rosemary
• extra virgin olive oil
• vegetable broth
• salt
• pepper

Ingredients TO COMPLETE

• 1 L liter bechamel sauce (prepared as for classic lasagna)
• pecorino cheese
• extra virgin olive oil

FOR THE VEGETABLES SAUCE
Soak lentils in cold water for 1 hour. Clean and chop the carrots, leeks and shallots.
Prepare an aromatic bunch with thyme, rosemary and 1/2 fresh red pepper.
Slit the tomatoes with a cross cut and blanch them for 1 minute; remove the skin and cut it into small pieces.
Fry chopped vegetables in a saucepan with 4 tablespoons of oil for 3-4 minutes; add the lentils, blend with 1 glass of wine, add the aromatic bunch, mix and cook for another 3-4 minutes; add the chopped tomatoes, cook for 5 minutes, then sprinkle with a ladle of broth, salt, pepper and cook for another 16-18 minutes.

TO COMPLETE
compose the lasagna with the "ragù" and the béchamel, ending with a layer of lentils, pecorino cheese with strips and a drizzle of oil; bake it in a fan oven at 190 ° C for 15 minutes.

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