Quick Squash Lasagna | TASTE

Heat the oven to 400°F/200°C. In a large bowl or jug, mix the passata (or purée/crushed canned tomatoes) with the oil, half a teaspoon of flaky sea salt, the chopped garlic, chili flakes, drained lentils, grated squash, chopped olives, capers and lemon zest. Tear the basil leaves in half. Spoon a quarter of the sauce into an ovenproof dish roughly 8 inches x 12 inches/20 cm x 30 cm (I use an oval roughly the same size), tear over a third of one of the balls of mozzarella, then cover with pasta sheets. Repeat for another two layers: a quarter of the sauce, a third of a ball of mozzarella, a layer of pasta. Finish with a final layer of sauce, then tear over the whole second ball of mozzarella, sprinkle with salt and pepper, top with the basil, and drizzle with a little more olive oil. Bake for 30–35 minutes, until the mozzarella is deeply golden. Serve with a sharply dressed salad (I mix lemon juice, cider vinegar, mustard and extra virgin olive oil, and toss through a bowl of green leaves).