Recipe: Ancient-Style Lasagna with Lentils

Serves: 4


Time: 1 hour

Ingredients:

* 250g dried lasagna sheets (or fresh, if available)
* 200g dried green or brown lentils
* 1 onion, finely chopped
* 2 carrots, finely diced
* 2 celery sticks, finely diced
* 2 cloves garlic, minced
* 3 tbsp olive oil (plus extra for drizzling)
* 2 bay leaves
* 1 tsp dried oregano or thyme
* Salt & black pepper to taste
* 50g grated pecorino or parmigiano (optional, for topping)

Method:

1. Cook the lentils: Rinse lentils, then simmer in salted water with a bay leaf for about 20–25 minutes, until tender but still holding their shape. Drain and set aside.
2. Make the lentil mixture: Heat olive oil in a pan. Add onion, carrot, celery, and garlic, cooking until softened and fragrant. Stir in lentils, oregano (or thyme), and a splash of the lentil cooking water. Simmer until flavors meld and the mixture thickens slightly. Season with salt and pepper.
3. Prepare the lasagna: Preheat oven to 180°C (350°F). Drizzle olive oil into a baking dish. Layer lasagna sheets, lentil mixture, and repeat until all is used. Finish with a top layer of lentils.
4. Optional cheese finish: Sprinkle pecorino or parmigiano on top, or leave it dairy-free for a truly rustic dish.
5. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes, until the top is golden and crisp at the edges.
6. Rest & serve: Let rest 10 minutes before slicing and serving.

Result: A simple, earthy lasagna that feels like it could have been baked centuries ago. The flavors of lentils, olive oil, and herbs take center stage, offering a taste of ancient Sicily.