Here it is Minky x
Put various vegetables of your choice in a large pan with a tin of baked beans, a tin of tomatoes, a handful of red lentils, split peas and chopped onions and peppers and various beans and pulses. Add a pint of water and 2 vegetable stock cubes, along with basil, oregano, garlic and onion granules. Bring to the boil then simmer for 30 minutes. In the meantime prepare the cheese sauce by making up one packet of cheese and onion smash with 2 pints of boiling water stir in one pot of quark then blend with a hand blender.
Lay lasagna sheets double thickness in a rectangle dish and spoon the vegetable mixture over the top repeating the process. After putting final pasta sheets on top pour on the cheese sauce mixture and sprinkle on 160g of reduced fat cheddar. Cook for 45 on 200. Serves 4 huge portions or 6 medium and can be frozen.