Lasagna with cotechino and lentils with Parmesan

Lasagna with cotechino and lentils is a highly sought-after dish, especially during the holidays, as it combines two traditional elements of the New Year’s Eve dinner in Italy. Here’s how to prepare this dish with strong Italian roots, but with a unique and innovative touch.

Ingredients

• 250 g of egg lasagna
• 300 g of pre-cooked cotechino
• 150 g of dry lentils (or a can of cooked lentils, if you prefer)
• 1 onion
• 1 carrot
• 1 stalk of celery
• 1 bay leaf
• Salt and pepper to taste
• Extra virgin olive oil
• 50 g of butter
• 50 g of flour
• 500 ml of milk
• Nutmeg to taste
• 150 g of grated Parmesan cheese
• Vegetable broth (if needed)

Preparation

1. Start by soaking the dry lentils for at least a couple of hours, if you are using the dry ones. If you’re using canned lentils, this step is not necessary.

2. Prepare a sauté by finely chopping the onion, carrot, and celery, and sautéing them in a pot with a drizzle of extra virgin olive oil and the bay leaf.

3. Add the drained lentils and cover with water. Bring to a boil and cook until the lentils are tender but still intact, for about 30-40 minutes (if using canned lentils, they will already be cooked).

4. In the meantime, cook the cotechino according to the instructions on the package, then slice it and cut it into cubes.

5. Prepare the béchamel sauce by melting butter in a saucepan, add flour while stirring continuously to avoid lumps. Pour the warm milk in gradually, always stirring. Cook on low heat until the béchamel has thickened. Season with salt, pepper, and nutmeg.

6. Combine the cotechino with the lentils and stir gently.

7. Prepare a lasagna dish by greasing it with a little butter or oil. Spread a first layer of béchamel on the bottom, then lay down the lasagna sheets, the lentils with cotechino, and sprinkle with Parmesan.

8. Repeat the layers until all the ingredients are used up, finishing with a thin layer of béchamel and a generous sprinkle of Parmesan.

9. Bake in a pre-heated oven at 180 °C for about 30 minutes or until golden brown.

10. Let the lasagna rest for a few minutes before serving.

Curiosity

In Italian tradition, lentils symbolize good luck and prosperity for the new year, while cotechino represents abundance. Combined in this dish with Parmesan, which adds a note of nobility and sophistication, they create a meal that is a true harbinger of good fortune to bring to the table. Enjoy your meal and good luck!