1 Onion finely chopped
4 Cloves Garlic finely chopped/grated
1 Tbsp Basil
2 Tin Lentils
2 Tin Tomatoes
2 Tbsp Tomato Paste
1 Serve Clean Lean Protein Just Natural
250g Mushrooms thinly sliced
50g Baby Spinach leaves
2 Courgettes sliced
1 pack Gluten Free Lasagna Sheets
150g Vegan Cheese grated
1 Tomato, halved and thinly sliced
Fry the onions lightly in a little oil.
Add the garlic and sauté for a further couple minutes.
Add the basil and tomato paste and stir.
Add the tin tomatoes.
Rinse the lentils and add to the pot and allow to cook on a low heat for 15mins.
Stir in the Clean Lean Protein.
Prepare the lasagna sheets as per packaging instructions.
Layer the lasagna starting with the lentil sauce, then a layer of courgettes, a layer of mushrooms, a layer of pasta and sprinkle with cheese.
Repeat the layers.
Finish the lasagna off with tomato slices and basil leaves.
Bake for 30mins at 160C in a fan forced oven. Enjoy!