Step 1

Heat oil in large saucepan and sauté onions, celery, carrots and garlic on a low heat for 5 mins.

Step 2

Add the capsicum (bell) pepper and continue to sauté for a further 5 mins.

Step 3

Stir in lentils, tomato puree, passata, bay leaf and one cup of stock.

Step 4

Reduce heat and simmer for approx. 30 mins (adding more stock when and if needed)

Step 5

Pre heat oven to 180c / 350F / Gas 4

Step 6

Spread half the lentil mixture to the bottom of a baking dish (approx. 9" x 7")

Step 7

Cover with a single layer of lasagne, snapping the sheets to fit.

Step 8

Spread the remaining lentil mixture on top and add another single layer of lasagne

Step 9

Spread the pureed cottage cheese on top and then sprinkle the cheddar cheese.

Step 10

Bake for 30-40 mins (until fully heated and crispy on top)