Step 1 Preheat oven to 180ºC. Lightly spray an 8-cup capacity baking dish with oil.
Step 2 Spray a small saucepan with oil and place over medium heat. Add 2 cloves garlic and cook, stirring, for 1 minute. Add tomatoes, a pinch of sugar and season to taste. Cook, stirring occasionally, until sauce reduces and thickens, for 10 minutes. Remove from heat.
Step 3 Meanwhile, spray a large frying pan with oil. Cook onion, carrot and celery over medium heat, stirring occasionally, for 6–7 minutes, until soft. Add allspice and remaining garlic. Cook for 1 minute. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes, until browned. Add tomato paste and cook, stirring, for 1 minute. Add 1/3 cup water and lentils. Simmer for 5 minutes.
Step 4 Spread 1/2 cup tomato sauce mixture over base of prepared dish. Cut each lasagne sheet lengthways into 4 long strips. Roll each strip around your hand to form a 6cm diameter circle. Place pasta circles, edge side down, in the prepared dish. Spoon lamb filling into each circle, then spoon remaining tomato sauce over each roll. Sprinkle with parmesan, cover with foil and bake for 10 minutes. Remove foil and bake for a further 10–15 minutes, until golden. Serve with a green salad.