Lovely Lentil Lasagna Bowl

Love the flavours of  a rich meaty lasagna but hate baked pasta? No, me neither, but my husband does!
Still, who doesn't enjoy eating a dish made to look like a flower? You can substitute the lentils for veggie or meat crumbles, or even beans. This is a great dish to hide extra veggies too, it's packed full of protein and fibre, and still tastes great!

Ingredients
2 stalks of celery finely chopped
1 onion finely chopped
3 cloves garlic finely chopped
1 tin crushed tomatoes
2 cups lentils
1 cup vegetable/ mushroom broth
2 tbsp EVOO
1/2 courgette/ zucchini finely chopped
salt and pepper to taste
torn fresh basil leaves to serve
lasagne sheets (allow 3-4 per person)

Method
On high heat fill a saucepan 3/4 with hot water and a pinch of salt, cover and leave to boil.
Meanwhile, in a skillet or high sided frying pan on medium/low heat add the celery, onion, and garlic and cook until soft. Add the lentils and broth and cook for about 10 minutes until the lentils begin to soften. Add the lasagne sheets to the boiling water and cook for 8-10 minutes, until soft. In the meantime, add the courgette and tomatoes, stir and season to taste.  
Serve in shallow bowls, arranging the lasagne sheets slightly bunched with the lentil/ mince mixture in the middle. To prevent the lasagne sheets sticking together you can add a little melted butter or EVOO.