Everything my husband makes is world-famous. I have just learned to accept this ;). At least I can have a night off from cooking when he makes this; in fact I usually get 2 nights off because this makes such a large quantity. The leftovers freeze and reheat successfully.

Ingredients:

2 packets pre-cooked wholemeal lasagna sheets (e.g. San Remo brand)
400 gm red lentils
1 litre water
2 cans crushed tomatoes
4 tablespoons (no added salt) tomato paste
1/2 medium red capsicum
250 g packet frozen chopped spinach, defrosted
8 button mushrooms
6 slices grilled eggplant
6 pitted kalamata olives
1 x 400 g can artichokes
Dash of Tabasco sauce
2 tsp dried oregano
2 tsp dried basil
2 x 250 g packets of soft (silken firm) tofu
50 ml plant milk – whole bean soy, oat or almond
Paprika

Method

Place lentils and water in a large saucepan and bring to the boil. Add crushed tomatoes, all vegetables (finely chopped) and seasonings and simmer, covered, until lentils are tender (about 25 minutes).

Preheat oven to 200°C.

Blend tofu and plant milk at high speed until smooth.

Spoon 1/3 of lentil-vegetable mixture into a large non-stick baking tray and spread out evenly. Lay lasagna sheets over the top, then spoon in another 1/3 of the mixture, then another lasagna sheet layer. Spoon in remaining 1/3 of mixture layer, then top with tofu mix. Sprinkle some paprika on top.

Bake for 40 minutes, covering lasagna with foil if the topping starts to brown excessively.