Beetroot and Lentil Lasagne

This beetroot and lentil version is bright and beautiful, a stunning showstopper of a centrepiece on any dinner table, and packed with goodness and nutrients, too. You can use any colour lentils you like – bear in mind green and brown take far longer to cook, but hold their shape and texture better and have more of a ‘meaty’ bite to them. The fennel isn’t mandatory – you can use a leek or onion instead if your budget won’t stretch to it.