In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for about 5 minutes until softened.

Stir in 3 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Cook for another minute, stirring to prevent the garlic from burning.

Add 2 tablespoons of tomato paste, followed by 1 can of chopped tomatoes, 1 diced courgette, and 1 cup of green lentils. Pour in 4 cups of vegetable stock, bring to a boil, then reduce to a simmer for 5 minutes.

Add broken lasagna sheets or 2 cups of Mafalda Corta pasta. Cook for about 10 minutes until the pasta is al dente, adding more stock if it becomes too thick.

Stir in 2 cups of baby spinach until wilted, about 2 minutes. Season to taste with salt and pepper, then serve immediately.