For the Bolognese, cook the lentils in lightly salted water in a small saucepan. Subtract 5 minutes from the specified cooking time, as the lentils in the sauce will simmer briefly afterwards. Meanwhile, coarsely chop the mushrooms and puree them finely with a hand blender. Peel the onions and cut into small cubes. Peel and grate the carrots. Remove the rosemary from the stalks and chop finely. Peel the garlic.
Put some olive oil in a large pan or wok, heat it and add the onions. When the onions are translucent, squeeze the garlic and fry them briefly. Now add the Misa paste (optional) and the tomato paste and fry briefly in one piece. Then mix with the onions and garlic. Add the carrots and roast for 2-3 minutes. Then the pureed mushrooms are added. These should fry for about 10 minutes until they have lost most of their water.
Then add the sun-dried tomatoes, the water and the red wine. The red wine should now simmer for a few minutes so that it can almost completely evaporate. After a few minutes, add the herbs, the tomato passata and the lentils. Let everything simmer on a low flame until the other ingredients for the lasagna are ready.