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Heat the oil in a pan and add the onion, sauteing for 5 - 7 minutes until it’s begun to soften and turn translucent.
Add the minced garlic, tomato paste, and seasoning, and cook for another minute or two.
Pour in your red wine to deglaze the pan, mixing it into the onion mixture as the alcohol cooks off (2 minutes).
Pour in the diced tomatoes and half the vegetable stock, followed by the drained lentils and the lasagna sheets.
Stir everything together, ensuring that the lasagna sheets are evenly distributed and not stuck together. Allow the skillet to simmer for 8-10 minutes, adding more stock as necessary (about 125ml | ½ cup at a time), then stir through the ricotta cheese.
Once the sauce has thickened and the pasta sheets are almost cooked, you can top the dish with your mozzarella cheese and Pecorino, then grill for 5 minutes until golden and bubbly.