Last Minute Lasagne

1 can of crushed tomatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1 garlic clove, crushed
Lemon zest
1 pack of pasta sheets
1 cup cooked red lentils or 1 can of cannellini beans
1/4 cup chopped olives (optional)
100g mozzarella cheese, torn

Preheat oven to 200c.

In a medium bowl, combine the tomatoes, olive oil, salt and garlic.

Spoon 3/4 cup of the sauce into the bottom of a large oven-proof baking dish. Sprinkle generously with lemon zest, and cover with a layer of pasta, giving the pasta strips a quick dunk in cold water before using.

Spoon over another thin layer of tomato sauce, sprinkle with a few tablespoons of the lentils or cannelini beans, and the olives (if using). Cover with another layer of pasta.

Repeat with more layers ending with a generous amount of tomato sauce on top. Finish with the mozzarella cheese on top.

Bake for 30 minutes, or until the cheese gets nicely golden.

Recipe adapted from 101 Cookbooks.