2 15-oz. cans green or Puy lentils, drained (or 9 oz. home-cooked)
½ butternut squash (about 1 ⅓ pounds), peeled and grated
⅓ cup black olives, pitted and chopped
2 Tbsp capers
The zest of a lemon
A small bunch of basil, leaves picked
2 4-oz. balls of mozzarella or vegan-style mozzarella
9 oz. dried lasagna sheets
Heat the oven to 400°F. In a large bowl, mix the 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″ × 12″ (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, torn pieces of the 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, apple cider vinegar, mustard and extra virgin olive oil, and toss through a bowl of green leaves).