1

Lightly spray a large, deep non-stick frying pan with oil and heat over medium-high heat. Cook zucchini, stirring occasionally, for about 10 minutes or until tender and lightly golden. Remove from heat, stir in lentils, then transfer to a bowl and set aside.

2

Lightly spray same pan with oil and heat over medium heat. Cook garlic paste, stirring, for 1 minute or until fragrant. Stir in passata, vinegar and herbs. Season with salt and pepper. Remove from heat. Preheat oven to 180°C.

3

To assemble lasagne, spoon a little of the passata over base of a 2L (8-cup) capacity rectangular baking dish (about 18cm x 21cm), then layer with one-quarter of the lasagne sheets, followed by one-quarter of the remaining passata. Scatter over one-third of the zucchini mixture and one-quarter of the mozzarella. Repeat layers twice more, then add a final layer of lasagne sheets, passata and mozzarella.

4

Cover with foil and bake for 30 minutes, then remove foil and bake for a further 15 minutes or until pasta is tender and mozzarella is melted and light golden. Stand 5 minutes before cutting into pieces to serve.