Vegetarian Lasagna with Lentils, Roasted Vegetables

Preheat the oven to 200°C/180°C fan. Slice the eggplants and zucchini into 0.5 cm thick rounds. Place them on a lined baking tray. Drizzle with oil and sprinkle with salt. Bake for 25 min.

Meanwhile, drain and rinse the lentils. Peel and finely chop the onion and garlic. Grate the Parmesan. Roughly chop the basil leaves.

Heat a pan over a medium-high heat with a drizzle of oil. Cook the onion with a pinch of salt for 4 min or until softened. Add the garlic and dried oregano. Cook for 1 min. Add the chopped tomatoes, tomato paste, vegetable stock cube, lentils, honey, tamari and measured water. Simmer over a medium heat for 10 min. Stir in the basil and season with salt and pepper.

Meanwhile, crumble the feta into a bowl. Roughly chop the pine nuts. Add the pine nuts, a pinch of salt, a drizzle of olive oil and the panko bread crumbs to the feta and toss.

Melt the butter in a saucepan over a medium heat. Add the flour and stir until a sandy paste has formed. Gradually add the milk and whisk for 3-4 min until thickened. Add the Parmesan and season with salt and pepper.

Pour half of the lentils over the bottom of an oven-proof dish. Top with 1/2 the roasted eggplant and zucchini, followed by half of the lasagna sheets. Repeat. Finally, cover with the bechamel, top with the feta crumb and bake for 20 min or until the pasta is cooked. Once cooked, allow the lasagna to cool for 5 min.