1tbspWorcestershire sauce(Vegetarians could substitute with soy sauce)
2tbsptomato puree
1stockpot of your choice
1litrewater
9-12lasagne sheets
250gquark
210gmozzarella(125g drained)
handful of basil leaves
Instructions
In a large pan add the olive oil, garlic and onion and fry for 2-3 minutes.
Add the pepper and mushrooms to the pan and cook for a further 2 minutes.
Add the lentils, tin tomatoes, passata, rosemary, thyme, Worcestershire sauce, tomato puree, stockpot and water. Stir everything well and simmer on a low-medium heat for 30 minutes, stirring occasionally. After 30 minutes the lentils should be cooked, and the mixture should be thick.
Pre-heat the oven to 200°C/ 180°C fan/ Gas 6.
Take a large deep baking dish and spoon in a layer of the mixture, followed by a layer of lasagne sheets. Repeat this until you have 3 layers of lasagne sheets. Finish with a layer of sauce on top.
Take the quark and spread over a thin layer over the top of the lentil sauce. Tear the mozzarella evenly over the top of the quark and finish with a handful of basil leaves.
Place into the oven on the middle shelf for 35-40 minutes.
Serve with some raw spinach, steamed vegetables or salad.
Notes
Top Tip: Make ahead of time and pop into the oven when you're ready.