Aubergine and Lentil Lasagne
- 2 x aubergines, cut into ½ cm slices lengthways
- 5 tbsp olive oil
- 140g puy lentils
- 2 x onions, finely chopped
- 3 garlic cloves, finely chopped
- 300g butternut squash, cubed
- 400g can chopped tomato
- ½ small pack basil leaves
- 125g ball of mozzarella, torn into pieces
- Black pepper for seasoning
Heat oven to 200C.
Brush both sides of the aubergine slices with 2 tbsp of the oil and lay on baking sheets. On another tray add the butternut squash and drizzle over 2 tbsp of oil, mixing well to ensure it is well coated. Bake the aubergine and butternut squash for 20 mins until tender, turning once.
Meanwhile cook the lentils as per the packet instructions.
Heat the remaining oil in a large frying pan. Add the onions and garlic and cook until for approx 8 mins until the onions are soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and season with black pepper.
Add a layer of lentils into a baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine.
Add the mozzarella to the top and bake for a further 15 mins until the cheese is golden and starts to bubble. Allow to cool slightly