Prepare your ingredients:Dice the onionMince the GarlicFinely chop the mushroom - either by hand or using a food processor.Break up the lasagne sheets into rough bite-size pieces. To begin, heat the olive oil in a large heavy bottomed saucepan.
Add the diced onion and fry for 5 minutes until it just begins to turn translucent
Add the finely chopped Mushroom and fry until it's softened and shrunk down.
Add the garlic, dried oregano and dried basil. Fry this for another couple of minutes until fragrant.
Add the lentils and stir well to combine before adding the vegetable stock and plum tomatoes. Use your hands or a wooden spoon to break up the tomatos when adding to the pan. Add the salt and pepper and stir well.
Simmer for 20 minutes, until the red lentils have almost "melted" into the sauce, and the geen/brown lentils are tender.
Add the broken up lasagne sheets, stir well for the first few minutes of cooking to ensure they don't stick together. After that, you can leave them to continue cooking in the soup for 15 minutes.
(Optional) Serve immediately with fresh basil to garnish and pesto.