If you're looking for a lasagne with a twist and fancy and meat free meal. This recipe is for you, its so moreish and the reason why its guilt free is because instead of using béchamel sauce I used creme fraiche. So it's much lighter and of course it's all about balance, you can have this without cheese or lighter cheese. With this recipe, I also stay away from adding extra oil and salt to make it extra healthy.

1 red onion
2 garlic cloves
2 carrots - grated
Mixed mushrooms
1/2 teaspoons veg stock powder
1 tin chopped tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon balsamic glaze
Black pepper
Chopped basil leaves
1 tin green lentils
1 courgette
Sheets of lasagne
Creme fraiche and grated cheddar and parmesan

Soften finely chopped onion and garlic in water for 5 mins then add chopped mushrooms, grated carrots and stock powder. Cook for further 4/5 mins.
Add tinned tomatoes , lentils and balsamic glaze.
Season with black pepper and add basil.
Meanwhile griddle courgette (thinly sliced lengthways)  and brush with a little coconut oil.

Arrange a little lentil mixture in base of lasagne dish , then layer with lasagne sheets, creme fraiche mixed with grated Parmesan & cheddar. Then more lentil mix
Then griddled courgettes, creme fraiche, lasagne sheets. Finishing with creme fraiche mixed with grated cheese and topped with more grated cheese
Cook in oven on medium heat for about 30 mins. Serve with a green salad.