Speedy Plant-Based Lasagne - Meat Free Monday

Ingredients

• 1 red onion, finely sliced
• 3 cloves garlic, finely chopped or minced
• 1 teaspoon fennel seeds
• 3 tablespoons olive oil
• 1 x 400 g tin chopped tomatoes
• 1 x 400 g tin whole peeled tomatoes
• 500 g veggie mince (e.g. Linda McCartney’s Vegemince)
• 400 g pre-cooked puy or green lentils, tinned or from a packet
• 3 tablespoon tomato puree
• 1 small bunch (roughly 10 g) chopped parsley
• 8 lasagne sheets