This vegetarian lentil lasagne is the easiest lasagne you will ever make. Throw it together on a weeknight with some ready-made soup, pesto and canned lentils! No pre-cooking at all. Just layer it up and bake.
You don't need to pre cook or pre mix anything. Just layer it all up cold.
Pour a bit of the soup on the bottom of the pan and add the first layer of pasta sheets. My layers went like this: tomato soup topped with lentils / pesto / REPEAT / a topping made with the rest of the tomato soup, a sprinkling of cheese and the last dollops of pesto
Cover the pan, and bake in the oven for about 50 minutes.
Notes
Please note that this recipe suits a smaller lasagne tray or even a brownie pan. If you want to use a full size deep lasagne pan, you will need to double the ingredients.This is easily made vegan using vegan soup and pesto, and replacing the cheese layer with crsipy breadcrumbs or vegan parmesan!