Ingredients

· Package of no-pre cook lasagne sheets

· 600 ml (2.5 cups) carton of creamy tomato soup

· 1 cup pre cooked lentils from a can or pouch

· 190 g (7 oz) jar of green pesto

· A couple handfuls of cheese

Method

Pre heat the oven to 180C or 350F. 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. Layers can go 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. Note: 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.