Cotechino and Lentil Lasagna with Grana Padano
Category: Pasta Dishes
Servings: 8
This hearty and comforting lasagna combines the rich flavors of cotechino sausage, lentils, Grana Padano cheese, and a velvety béchamel sauce. Perfect for a family meal or a festive occasion, this dish layers traditional pasta with savory ragù, tender greens, and a creamy finish.
Ingredients
| Ingredient | Amount |
|---|---|
| Lasagna sheets | 19 |
| Grana Padano DOP (Grated) | 270g |
| Cotechino sausage | 500g |
| Lentils (preferably brown or green) | 300g |
| Celery | 80g |
| Yellow onions | 80g |
| Carrots | 80g |
| Fresh rosemary | 2 sprigs |
| Canned tomato pulp | 800g |
| Water | 600g |
| Salt (for seasoning) | To taste |
| Freshly ground black pepper | To taste |
| Extra virgin olive oil | To taste |
| Garlic | 1 clove |
| Swiss chard or spinach | 500g |
| Butter | 60g |
| All-purpose flour | 60g |
| Whole milk | 600g |
| Ground nutmeg | To taste |
Instructions
-
Prepare the Lentil Ragù:
- Start by finely chopping the carrots, celery, and onion. Add them to a pan with a drizzle of olive oil over medium heat.
- Sauté the vegetables, adding a little water to prevent burning. Once softened, chop the rosemary finely and add it to the pan.
- Stir in the canned tomato pulp and the water, using the empty can of tomato pulp to measure and rinse out any remaining tomato. Stir everything together and cover the pan. Bring to a boil, then lower the heat and simmer for about 25 minutes, stirring occasionally. Adjust seasoning with salt and pepper.
-
Cook the Greens:
- While the ragù is simmering, wash the Swiss chard (or spinach). You can chop it or leave the leaves whole, depending on your preference.
- In a large pan, heat some olive oil and add a garlic clove. Once the garlic releases its fragrance, add the greens in batches, covering the pan to help them wilt down. Season with salt and set aside once fully cooked.
-
Cook the Cotechino:
- Place the cotechino sausage in a pot of cold water. Bring it to a boil, then let it simmer for about 20 minutes. Once cooked, remove from the water and allow it to cool slightly before removing the casing and chopping it into small pieces.
-
Prepare the Béchamel Sauce:
- In a saucepan, heat the milk until it’s just about to boil, then remove from heat.
- In a separate pan, melt 60g of butter over low heat. Add the flour and whisk continuously to form a smooth roux. Continue cooking until the mixture turns golden.
- Slowly pour the hot milk into the roux, whisking constantly to avoid lumps. Season with a pinch of salt and freshly ground nutmeg.
- Cook the sauce on low heat for about 5-6 minutes, stirring until thickened and smooth.
-
Assemble the Lasagna:
- Preheat your oven to 200°C (390°F).
- In a 35x24x6 cm baking dish, spread a thin layer of the lentil ragù on the bottom.
- Layer the lasagna sheets over the ragù. On top of the pasta, spread another layer of ragù, followed by a layer of béchamel sauce, some sautéed greens, and a sprinkling of grated Grana Padano cheese.
- Repeat the layering process, adding more pasta, ragù, béchamel, greens, cotechino, and cheese as you go. For the final layer, finish with a generous topping of ragù, béchamel, cotechino, and plenty of grated Grana Padano.
-
Bake the Lasagna:
- Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Remove the foil and switch the oven to grill for an additional 2-3 minutes to brown the top.
- Once done, remove from the oven and let the lasagna rest for a few minutes before serving.
Tips and Variations:
- If you prefer a lighter version, you can substitute the béchamel with a lighter cream sauce or even ricotta cheese.
- For added flavor, try using a combination of Swiss chard and spinach in the greens layer.
- This lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking, making it perfect for meal prepping or special occasions.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 540 kcal |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 24g |
| Saturated Fat | 10g |
| Fiber | 8g |
| Sodium | 800mg |
| Cholesterol | 55mg |
This lasagna is a perfect blend of rich flavors and comforting textures, from the hearty lentil ragù to the melt-in-your-mouth béchamel sauce. With a touch of Grana Padano, this dish is sure to be a crowd-pleaser at any dinner table. Whether you’re celebrating the holiday season or just enjoying a cozy meal, it’s the perfect dish to bring everyone together. Enjoy your meal!
