Heat the oil in a saucepan over a low heat and fry the beans and onion for 5 minutes until the onion is soft and translucent.
Sprinkle with salt and pepper, then add the tomatoes, lentils, measurement water and oregano. Bring to the boil. Simmer for about 30 minutes or until the lentils are tender but not mushy. Mix together the cream cheese and beaten eggs in a bowl.
Spread half the vegetable and lentil mixture over the bottom of a large ovenproof dish, then cover with a third of the lasagne sheets. Pour over half the cheese mixture, then cover with another layer of lasagne sheets. Make a layer with the remaining vegetable and lentil mixture, cover with the remaining lasagne sheets and, finally, with the rest of the cheese mixture.
Sprinkle over the Parmesan and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 40 minutes. Remove from the oven and leave to stand for 5 minutes before cutting into slices and serving.