Simon Rimmer served up a tasty green lentil lasagne with button mushrooms and cottage cheese using his mum’s recipe on Sunday Brunch.

The ingredients are: 450g cooked green lentils, 1 finely chopped onion, 1 finely chopped red pepper, 1 finely chopped green pepper, 150g sliced button mushrooms, 2 x 400g tins of chopped tomatoes, 200g tomato puree, salt & pepper, 1 tablespoon each of dried thyme, parsley, oregano, 2 bay leaves, 300g cottage cheese, 200g grated mature cheddar, 50g finely grated veggie parmesan, 300g dried pasta sheets and Oil for frying.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.