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Roast the aubergine – Halve aubergines and place cut side down on a tray. Trim garlic bulb, drizzle everything with olive oil, roast for 40 mins until soft.
Prep the ragù base – Dice onion, chop sundried tomatoes, blitz walnuts & oregano to a crumb.
Cook the ragù – Sauté onion with salt in olive oil, then add garlic, paprika, purée, oregano and sundried tomatoes. Stir in lentils, balsamic and tomatoes (crush with a spoon), pour in water and simmer 10 mins.
Add roasted veg – Scoop aubergine flesh and roasted garlic into the ragù. Stir well and season.
Assemble & bake – Break lasagna sheets into pieces and stir into sauce. Drizzle with cream, scatter walnut crumb and cheese on top. Bake 30 mins. Rest 10 mins before serving.