Preheat oven to 200 C, Gas mark 6
Slowly and gently saute onion in the oil until soft. Then add celery, carrot. Cook for 5 minutes
Add lentils and tomatoes, stock, cocoa powder. Bring mixture to a boil, cover and simmer for 15 minutes so that the liquid gets absorbed.
Stir in the aduki beans.
To make the sauce, gently heat the oil the bay leaf. Remove from heat and stir in flour to make a paste.
Add the milk slowly, stirring continuously return to heat to thicken
Stir in the other sauce ingredients and keep stirring to make a creamy sauce consistency. Remove the bay leaf.
When the sauce is completed, place a layer of the lentil mixture into a lasagne dish. Cover with a layer of lasagne sheets, pour over half the sauce and repeat the layers
Sprinkle the breadcrumb mixture onto the top.
Place in oven and bake for approx. 20-25 mins until lightly browned.