#Prepare the batter for the crêpes by blending the soaked and drained red lentils with the vegetable stock, olive oil and seasoning. The batter should be slightly thick, coating the back of a spoon. You could replace the stock with water, but the taste would result quite bland in my opinion. Pour the batter Into a non-stick pan a ladle at a time, making sure it's brushed with olive oil. My suggestion is to make small crêpes as I found it easier to flip them once the edges got crispy and small bubbles were forming. Once the crêpes are ready, use a round shaped cutter to cut them all to the same size unless you prefer to layer them in one large ovenproof dish. I opted to prepare mine for single portions, for a nicer presentation. Set aside. Prepare the two sauces. First the tomato sauce with mushy peas, the thicker the better so it requires some time for the thin liquid to evaporate. Second comes the béchamel, infused with mint. There are also some very good ones on the local market, like Cucina d'ora - Vegan, its consistency is great and holds up well during cooking. Now it's time to assemble the lasagne by stacking layers of crêpes with the two sauces in between. Layer as many as you can, I utilise the ring used to cut the crêpes to help keep the stack straight. Into the hot oven to bake for 30 mins until top is golden. Allow to rest for a few minutes before transferring each lasagne onto serving plates and removing the ring mould. I had some extra béchamel which I poured over the lasagne, topped with fresh basil leaves and decorated each plate with "capuliato", sundried tomato mince for a nice contrast in flavours.
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