simple vegetarian lasagne

2 tbsp olive oil
1 zucchini, roughly chopped
250g mushrooms, finely chopped
1 red pepper, roughly chopped
2 big cloves of garlic, finely milled
1 jar of simple tomato pasta sauce (basil, arrabiata, etc)
1 pinch of chilli flakes (skip if using arrabiata)
250ml coconut milk (or regular)
1/2 cup sun-dried tomatoes, roughly chopped
1/2 cup green lentils
1/2 cup water
10 lasagne sheets (approx 170g, I used spinach pasta)
2 cups spinach leaf (fresh or frozen)
1 bunch of fresh basil (I used frozen)
250g buffalo mozzarella, chopped
60g grated parmesan
pesto to serve

soak lentils in a bowl of warm water while you prepare the ingredients.
preheat oven to 170c fan.
in a huge oven-proof skillet (I used round le creuset) fry the vegetables in the oil for 3 mins. add the garlic, fry for 1 more mins. add the tomato sauce, chili if using and milk, stir well. add the sun-dried tomatoes, lentils and pasta sheets, broken to smaller pieces (one by one, to prevent them from sticking together). add the 1/2 cup water, mix together, cover and cook for 15 mins, stirring in every couple of mins.
when ready, mix in the spinach, basil and cheese, and put in the oven (uncovered) for 10 mins.
serve with basil pesto.

recipe from Half Baked Harvest