Ingredients Jump to Instructions ↓

  1. 200 g (7 oz) no-precook lasagne sheets, about 1 can artichoke hearts in water, about 400 g, drained, rinsed and sliced

  2. 150 g (5 1/2 oz) ricotta cheese

  3. 100 ml (3 1/2 fl oz) semi-skimmed milk

  4. 3 tbsp freshly grated Parmesan cheese

  5. Lentil and bean sauce

  6. 1 tbsp sunflower oil

  7. 1 large red onion, thinly sliced

  8. 100 g (3 1/2 oz) split red lentils

  9. 2 large red peppers, seeded and diced

  10. 1 large carrot, thinly sliced

  11. 2 celery sticks, thinly sliced

  12. 550 ml (18 fl oz) vegetable stock

  13. 1 bay leaf

  14. 2 cans flageolet beans, about 410 g each, drained and rinsed

  15. salt and pepper

Instructions Jump to Ingredients ↑

  1. To make the sauce, heat the oil in a saucepan, add the onion and cook gently for 10 minutes or until softened. Add the lentils, red peppers, carrot, celery, stock and bay leaf. Bring to the boil, then reduce the heat and simmer for about 25 minutes or until the lentils and vegetables are very tender.

  2. Remove the bay leaf, then pure in a blender or food processor, or using a hand-held blender directly in the pan, until smooth. Season with salt and pepper to taste, and stir in the flageolet beans.

  3. Preheat the oven to 190°C (375°F, gas mark 5). Spoon about one-quarter of the sauce over the bottom of a greased large ovenproof dish. Cover with one-third of the lasagne sheets, then top with half of the remaining sauce. Arrange half the sliced artichoke hearts over the sauce. Repeat with another layer of pasta, then the rest of the sauce and the rest of the artichokes. Finish with the last of the pasta sheets.

  4. Put the ricotta cheese into a bowl and stir in the milk until smooth. Season with pepper to taste. Spoon the ricotta sauce over the lasagne, then scatter the grated Parmesan on top.

  5. Bake for 40 minutes or until bubbling and the top is golden. Remove from the oven and leave to stand for 5 minutes before serving.


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