Heat the olive oil in a medium saucepan over a low heat and add the spring onions and garlic. Fry for 2-3 minutes until soft but not coloured.

Add the tin of tomatoes and a tin’s worth of water (400ml), red lentils, oregano and season with a little salt and some black pepper.

Bring to a simmer and simmer for 15-20 minutes. Check and stir after 15 minutes, as the lentils can stick to the bottom of the pan.

Preheat the oven to 170˚C/340˚F.

In a 20cm x 27cm ovenproof dish, spoon half the sauce into the dish and spread out to cover the base.

Lay 2 sheets lasagne over the sauce, then sprinkle over half the mozzarella, one third of the grated cheese, and a few torn basil leaves.

Lay another 2 sheets of lasagne on this, then top with the rest of the tomato lentil sauce, 2 more sheets of lasagne, the rest of the mozzarella, grated cheese and basil.

Place in the oven and bake for 30-40 minutes, until lightly golden.