400 Grams

Suitable for Vegetarians.

Brown Lentils (66%), Water, Acidity Regulator: Ascorbic Acid, Firming Agent: Calcium Chloride

Lentils are a member of the legume family, and with their small, delicate shape and nutty flavour, they are extremely versatile beans. Easy to cook with as they have already been soaked and fully cooked, unlike dried pulses. High in protein and fibre and 1 of your 5 a day. Pulses have long been a staple part of the Italian diet and Napolina’s are carefully selected before being rigorously checked to ensure that only the best of the crop are chosen.This attention to detail means that every soup, salad or sauce you prepare with our pulses will be bursting with flavour..

Store in a cool dry place.
Once opened empty, cover and refrigerate. Use within 2 days.
Best before end: See can end

Recycle: Whole Packaging.

Italy

Italy

LENTILS IN WATER- We pick the perfect pulses- because at our table, we know you’ll need plenty.
PRODOTTO IN ITALIANO- Bring autentico flair and deep flavour to your Italian cooking. Our pulses will enrich your pasta, transform your salad, or with a sprinkling of herbs and an olive oil drizzle, become the star of the show.
PACKAGING SUSTAINABILITY- At Napolina we strive to source the best ingredients but reducing our impact on the planet is also at the heart of everything we do. Our pulses packaging is fully recyclable.
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- The UK’s favourite brand of pulses. Mild and nutty. Low in fat, sugar and an easy source of protein and fibre, they’re a magic ingredient.

Dive into this warming and delicious Spiced Ragu Style Vegan Lentil Lasagne recipe!

Serves: 6
Prep Time: 15 mins
Cook Time: 1 hour 30 mins

Method:

In a frying pan on a medium heat, add Napolina extra virgin olive oil, onions, garlic, carrot, celery, oregano, chilli flakes, cinnamon, nutmeg, sea salt and cracked black pepper and cook for 5 mins until the onions have turned slightly translucent.

Next deglaze your frying pan by adding the red wine then add Napolina tomato puree, chopped tomatoes and lentils. Mix together well then leave to simmer for 30 mins.

In a separate saucepan on a medium heat, add the butter until it has melted then add the plain flour and mix together until fully incorporated. Add the oat milk followed by the plant based cheddar, parmesan cheese, 1 tsp cracked black pepper, 1 tsp sea salt and mustard and mix together well until the cheese has melted and the bechamel sauce is thick and creamy then set aside.

Next it is time to start layering the lasagne, begin by spreading a third of the lentil ragu out in a baking dish then place enough Napolina lasagne sheets on top to fill your baking dish then add a third of the bechamel sauce on top. Top with another layer of Napolina lasagne sheets and repeat two more times so you have three layers (the amount of layers may vary depending on the size of your dish).

Top with more plant based cheddar cheese and bake in the oven at 190°C for 45 mins until golden brown. Remove from the oven and leave to rest for 10 mins then serve immediately with an Italian side salad.

Want more recipe inspiration? Go to https://napolina.com/recipes/

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Lentils in Water

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