LAYERED AUBERGINE & LENTIL BAKE

Layered aubergine & lentil bake image

Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines

Provided by Good Food team

Categories Dinner

Time 1h

Number Of Ingredients 9

Ingredients

2 aubergines , cut into 0.5cm slices lengthways
3 tbsp olive oil
140g puy lentils
2 onions , finely chopped
3 garlic cloves , finely chopped
300g cooked butternut squash
400g can chopped tomato
½ small pack basil leaves
125g ball of mozzarella , torn

Steps:

Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.
Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until 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 seasoning.
Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.

Nutrition Facts : Calories 359 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium