Step 1

Place a large, deep saucepan over a medium heat and add the olive oil. Once warm, fry the carrots, onion, celery, courgette and mushrooms in the oil for 5–10 minutes, or until soft and beginning to char. Add the garlic and cook for another minute.

Step 2

Add the chopped tomatoes, lentils, Italian herbs and season with salt and freshly ground black pepper to taste. Cook for 5 minutes more.

Step 3

Stir the stock cube into the boiling water to dissolve before adding to the pan. Cook on high for 5 minutes so that the flavours can infuse.

Step 4

Break the lasagne sheets into 5cm/2in pieces and add to the pan. Simmer for a further 20 minutes over a medium-low heat. Make sure you stir occasionally to stop the lasagne sticking to the bottom.

Step 5

Ladle the soup into four bowls and top with a dollop of mascarpone and freshly grated parmesan.