Veggie Lentil Lasagne

Heat the olive oil in a large frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the lentils, grated zucchini, balsamic vinegar, warm water and 1/2 the diced tomatoes. Season with salt and pepper. Bring the mixture to the boil, reduce the heat to low and simmer for 4-5 minutes, or until thickened. Tear in the basil leaves and stir through veggie lentil mixture.

Pour 1/2 of the veggie lentil mixture into the base of a small baking dish. Top with 2-3 dried lasagne sheets so the mixture is covered (you may need to break one in half to fit your dish). Repeat with the remaining mixture and dried lasagne sheets. Pour over the remaining diced tomatoes and spread so the top of the lasagne is covered.

In a medium bowl combine the smooth ricotta, grated Cheddar cheese and milk. Season with salt and pepper. Spoon over the ricotta mixture and spread so the top of the lasagne is covered.

Bake the lasagne for 30-35 minutes, or until the lasagne sheets have softened and the ricotta topping is golden and melted.