Preheat Oven 200 deg C
To make the mince fry the onion with the coconut oil until starting to lightly brown. Add the rest of the mince ingredients, except the salt and pepper. Bring to a boil then simmer for 15 minutes or until the stock has been absorbed. Taste test and season with the salt and pepper as you prefer. Leave to rest and cool down for 5 minutes.
Meanwhile, place the courgette slices on parchment lined baking sheets. Bake for 5 minutes and leave to cool down until the mince is ready.
Mash the goat's cheese, almond cream and lemon zest until you have a soft yet lumpy texture.
Layer the bottom of 22x15 cm baking tin with half of the mince mixture. Layer one-third of the courgettes on top. Spread out the remaining lentil mince on top. Layer with another third of the courgette slices.
Spread the cheese mix using a wet large spoon over the top. Layer the final third of the courgette slices on top.
Brush with the olive oil and a sprinkle of freshly ground black pepper. Bake in the preheated oven for 15 to 20 minutes. The mince and cheese are bubbling around the sides when the lasagna is ready.
Serve with crispy lettuce or sprouted pea and alfalfa shoots.
Use a potato peeler to peel the courgette strips, especially useful if you haven't a mandolin to hand.
Drain the lentils, there is no need to rinse them. This helps the texture of the mince layers.