One pot Flexitarian Lasagne

Method  

5. Finely chop the onion and mushrooms. Finely chop or grate the garlic. Roughly chop the sun dried tomatoes. Rinse the lentils. 
6. Use the oil from the sun dried tomatoes to fry off the mince in a large, ovenproof pot until golden brown - about 5 - 10 mins, then remove the mince from the pot and set aside.  
7. Add a little more oil and the onion and garlic into the pot and cook until they’re softened and translucent, for about 5 minutes.
8. Add the mushrooms and sun-dried tomatoes. Season well with salt and pepper, and saute until the liquid has evaporated and the mushrooms start to brown and caramelise - about 8- 10 mins. 
9. Meanwhile, boil the kettle and stir the stock cube through 700ml of boiling water.
10. Pre-heat the grill to high.
11. Once the mushrooms  have started to brown, add the harissa if using, and the tomato puree and plum tomatoes, crushing them into the pot with the back of a fork. Add the mince back to the pan along with the lentils and stock. Season well with salt and pepper, and stir. Simmer on medium-high for 15 minutes until the sauce has thickened and become glossy. 

8. Break up the lasagne sheets into large pieces and add them to the pot, pushing them down so they’re submerged and bubble away for 5 minutes to cook the lasagne sheets through.
9. Sprinkle the cheese over the top and place the pot under the grill for 5 minutes, or until the cheese is golden and bubbling.
10. Let the lasagne rest for 5-10 minutes before serving with a green salad, crusty garlic bread or steamed vegetables. Enjoy!