Ingredients:
28 ounce can of crushed tomatoes
2 tablespoons extra virgin olive oil
1/2 tsp fine grain salt
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
lemon zest
12 ounces fresh pasta sheets, cut into lasagna strips OR
9 ounces dried whole wheat no-boil lasagna sheets
1 cup cooked red lentils or cannellini beans
1/4 cup chopped olives (optional)
4 ounces mozzarella cheese, torn
You can buy all these ingredients from 
Method:
Preheat the oven to 400F with a rack in top third. To assemble the lasagna combine the tomatoes, olive oil, salt, garlic, and red pepper flakes in a bowl and give a good stir. Spoon 3/4 cup of the sauce into the bottom of a 8 x 12-inch (or larger) 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 – (please see note below if using no-boil noodles*). Spoon another thin layer of tomato sauce, sprinkle with a few tablespoons of the lentils, the olives (if using), and 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 (or see headnotes for vegan version). Bake for thirty minutes, or until the cheese gets nicely golden.
