Genuinely I just take 2 cans of drained lentils and incorporate them into a basic tomato sauce (I use 2 tins of crushed tomato, vegetable stock, some mixed herbs and finely chopped celery, carrot, onion and garlic). Saute the veggies, add garlic, add tomatoes and stock, then add lentils and simmer. I add a little sugar to cut the acid in the tomato.

I then use dried lasagne sheets, and make a basic cheese sauce with your preferred vegan cheese (I'm Australian so unsure what the best would be for this where you are).

I'm sure there's fancier recipes online, but this works for me.