Step 1 Preheat oven to 180°C. Grease a 6cm deep, 30cm x 20cm baking dish. Spray a large frying pan with oil and place over medium-high heat. Add onion and garlic and cook for 1 minute or until slightly softened. Add the mushroom and cook for 2 minutes. Add mince and cook for 3–4 minutes or until browned.
Step 2 Add zucchini and carrot and cook for 2-3 minutes or until they begin to soften. Add tomato and passata and cook for 1 minute. Add lentils, chilli, herbs, cherry tomato and wine and stir to combine. Reduce heat to low-medium and cook for 5-10 minutes or until mixture thickens.
Step 3 Meanwhile, combine ricotta, skim milk and ½ cup of the cheese in a bowl until smooth.
Step 4 Pour half the mince sauce over base of prepared dish. Place 2 lasagne sheets on mince sauce. Top with half the cheese sauce. Repeat these layers, once, with remaining mince sauce, lasagne sheets and cheese sauce. Sprinkle the remaining grated cheese over the top.
Recipe supplied by Healthy Food Guide reader, Chloe (NSW)
Step 5 Bake for 45 minutes or until golden on top and cheese is bubbling. Sprinkle chopped parsley over the top and serve with salad.