Quick squash lasagne

Name: Quick squash lasagne
Cuisine: European, Italian, Mediterranean
Ingredients: 690g tomato passata; 2 tbsp extra virgin olive oil; 2 cloves of garlic, peeled and chopped; A good pinch of dried chilli flakes; 2 x 400g tins green or Puy lentils, drained (or 250g home-cooked); 1/2 butternut squash (about 600g), peeled and grated; 50g black olives, pitted and chopped; The zest of an unwaxed lemon; A small bunch of basil, leaves picked; 2 x 125g balls mozzarella; 250g dried lasagne sheets