Mushroom and lentil lasagne

1 Heat the oven to 190°C/fan 170°C/gas 5. Heat the olive oil in a large saucepan over a medium heat and sauté the onion for 4–5 min until soft and golden. Add the garlic and cook, stirring, for 30 sec. Stir in the tomatoes, stock, lentils, mushrooms and rosemary. Bring to a simmer and cook the mixture for 10 min, stirring occasionally, until reduced and slightly thickened.

2 Meanwhile, set a large non-stick frying pan over a medium-high heat. Spray the eggplant slices with olive oil and cook for 2–3 min on each side. Set aside.

3 Spray a 2-litre lasagne dish with oil. Lay half the lasagne sheets over the base, breaking or cutting them to fit. Spread half the lentil mixture over the pasta. Arrange the remaining lasagne sheets on top, then spread over the remaining lentil mixture. Cover with a layer of aubergine slices.

4 Whisk the ricotta, yogurt, egg and cheese together with a fork. Spread the mixture in an even layer over the aubergine and sprinkle lightly with paprika. Bake for 35 min or until the pasta is tender. Allow to stand for 10 min before serving.