Cut all vegetables, olives, and sundried tomatoes, into small pieces. Put a cast-iron pan over medium heat and add a tablespoon of oil
Once the oil is hot, add in all fresh vegetables except for the fresh tomatoes, and fry the diced veg for five minutes
Finely slice the garlic and chili pepper and add those in to fry for another two minutes
Add in the tomato puree and stir for another five minutes, adding water if the mixture sticks to the pan
Deglaze with red wine and add in the diced tomatoes.
Finely cut the fresh herbs and add them to the pan along with the passata, chopped olives, and sundried tomatoes.
Let the sauce simmer for 20-30 minutes, to allow the flavors of the herbs develop and create a well-rounded taste.
End with adding the drained lentils and salt and pepper to taste.
In the meantime, make the bechamel sauce following this recipe
Dice the slices of old bread or blitz them using a food processor, and toss them in a drop of olive oil.
Turn off the heat and start building your lasagna, starting and ending with a layer of sauce, with sheets of pasta in between
Top the final layer of sauce with bechamel and sprinkle the croutons on top
Bake the lasagna in a preheated oven at 180 degrees C (or .. degrees F) for 35 minutes (or follow the instructions that come with your pasta sheets)
Create a simple salad of your preference to serve with your lasagna, we’d recommend adding in some fresh rocket and cherry tomatoes, with a good drizzle of olive oil, some freshly squeezed lemon juice, and some salt and pepper
Once the lasagna is finished, take it out of the oven and allow it to cool for a few minutes before scooping a portion on a plate.