Herby Tomato & Lentil Bolognese Lasagne

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, stirring, until tender, 2-3 minutes. • Add lentils and tomato & herb seasoning and cook, stirring, until fragrant, 1 minute.

• To pan, add diced tomatoes with onion & garlic, the brown sugar and water (for the red sauce), stirring occasionally, until thickened, 4-6 minutes. • Stir through baby spinach leaves until wilted. Season to taste.

• While lentils are cooking, in a small saucepan, heat the butter over medium heat. • Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in the milk and water (for the white sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat and stir in Parmesan cheese. Season with salt and pepper.

• Spoon roughly 1/4 of the lentil filling into a baking dish, then top with a fresh lasagne sheet. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the white sauce. • Bake until golden, 20-25 minutes.