With our hectic lives and always being on the go, it’s so easy just to eat out or reach for the takeaway menu., but eating like this can be expensive and in the long run not so good for our health. Sometimes cooking at home we reach for ready meals which are convenient but not always healthy.
I love cooking and baking but there are days I just don’t have time or there’s nothing fresh to cook making ready meals a temptation.
So here is my quick vegetarian lasagna & how to in pictures. Below are all the ingredients you will need and best of all there is no measuring or weighing needed
First mix the Puy Lentils with either the passata or chopped tomatoes including your herbs and salt to taste.
In a separate bowl mix the soft cheeses together, if you are using a flavoured cream cheese there’s no need to season but if you prefer to use plain cream cheese, you can add seasoning to the mix.
Once all the ingredients are mixed you can start layering the lasagna. First pasta then lentils keep layering until you have enough to fill your dish, between each layer you can add grated cheese if you like and that’s the great thing about this dish, you just add what ever you like. Once the layering is all done make sure the last layer is the lasagna sheet, this is when you can add the top layer of cream cheese mix, spread out so it covers the sheets of lasagna, then cover with either parmesan or grated cheddar. 
Now you can pop it in the oven at gas mark 8 or 180 and bake for 30 minutes or until golden on top. If you really can’t wait that long you can cook it in the microwave for 10 minutes, it won’t taste as good but it will be hot and edible.
There are no measurements, no scales or measuring jugs needed.
1 packet of Puy Lentils
1 tin or carton of chopped tomatoes or passata (either is fine)
1 large tub of Philadelphia plain or flavoured
1 tub of mascarpone
1 packet of fresh or dry lasagna sheets
2 tsps of mixed herbs & salt to taste
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