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Heat a drizzle of oil in a large (approximately cm across) non-stick frying pan with a lid, that can go on the hob or in the oven.
Add the onion and fry for 5 minutes on a medium heat until soft. Stir in the chopped garlic for the final minute.
Add the lentils and tinned tomatoes along with the honey and oregano. Season with salt and pepper.
Use the back of the spoon to squash the cherry tomatoes, before stirring in the stock.
Simmer on a medium heat for 5 minutes, stirring regularly.
Cut the lasagne sheets lengthways into 5 or 6 strips.
Stir the pasta into the lentil bolognese, making sure it's covered. Place the lid on the pan and simmer for 5 minutes until soft.
Place the soft cheese in a bowl. Add the milk and season with salt and pepper.
Heat the grill to medium.
Take the lid off the pan and push the pasta down so it's all covered by the sauce.
Drizzle the cheese sauce evenly over the top and use the back of a spoon to spread it around so you have an even layer that covers the bolognese.
Cover the top in grated cheese and place under the grill for 5-7 minutes, or until the cheese is golden and bubbling.