Ingredients

450g fat-free natural cottage cheese

Low-calorie cooking spray

2 onions, finely chopped

2  red peppers, deseeded and finely diced

3  garlic cloves, crushed

680g passata

400g can chopped tomatoes

2 tsp balsamic vinegar

4 tsp dried oregano   

2 carrots, grated

2 x 400g cans puy or green lentils, drained and rinsed

8 dried lasagne sheets

20g fresh Parmesan, or vegan alternative, grated

Method

1.           Preheat your oven to 200°C/fan 180°C/gas 6. Put the cottage cheese in a food processor, season lightly and whizz until smooth.

2.           Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry the onions, peppers and garlic for 6-8 minutes until softened. Add the passata, tomatoes, balsamic and half the oregano. Season lightly and simmer for 10 minutes. Remove the pan from the heat and stir in the carrots and lentils.

3.          Spoon half the lentil mixture into the base of a deep baking dish and top with 4 lasagne sheets. Spoon over the remaining lentil mixture, then top with the remaining lasagne sheets. Pour over the cottage cheese, evenly scatter over the Parmesan or vegan alternative and top with the remaining oregano.

4.           Bake for 35 minutes, or until golden and bubbling. Leave to stand for 5 minutes, then divide between 4 plates and serve hot.