Lentil, aubergine and butternut squash bake
A tasty hearty vegetarian bake, full of flavour, filling and satisfying!
10 mins
1 hour 30 mins
360 kcal
10 mins
1 hour 30 mins
360 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
I adapted this recipe for Slimming World from a BBC Good Food recipe (click here). I love my meat and often when I eat vegetarian food I miss it! This recipe, however, is so tasty and filling that I didn’t miss it at all! I really recommend trying to get the puy lentils for these rather than substituting them- don’t buy the pre-cooked ones which cost a fortune, but the dry ones are much cheaper and you don’t need to soak them overnight so they are super quick to do.
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Lentil, aubergine and butternut squash bake
Servings: 4
A tasty hearty vegetarian bake, full of flavour, filling and satisfying!Syn-free
Print Recipe
Ingredients
- 2 aubergines cut into 1/2 cm slices lengthways
- 140 g puy lentils
- 2 onions finely chopped
- 300 g butternut squash diced
- 400 g can chopped tomatoes
- 1/2 small pack basil leaves
- 125 g torn mozzarella
- 45 g grated parmesan
- 3 garlic cloves finely chopped
- salt and pepper
- frylight
Instructions
- Cook puy lentils according to packet instructions and set to one side. Heat oven to 180c
- Spray your butternut squash thoroughly with frylight, season with salt and pepper and put on a baking tray and pop into the oven
- Spray another baking tray with frylight, lay the aubergine slices on it, and spray them thoroughly. Season the aubergine. Pop into the oven. Put on a 10 minute timer.
- After 10 minutes, turn the aubergine slices over, and put back in oven for another 10 minutes.
- Fry the onion and garlic in a large frying pan until soft, add the tomatoes, and half a can of water. Allow to simmer gently.
- When your 10 minute times goes off, remove the aubergine and butternut squash from the oven and set the aubergine to one side.
- Stir the squash through the tomato sauce, and season well. Simmer for another 5 minutes
- Add the cooked lentils, and basil into the tomato sauce
- In an oven proof dish, spoon half of the lentil mixture into the bottom and spread evenly. Layer with half of the aubergine slices.
- Layer over the rest of the lentils, the remaining aubergine and scatter the torn mozzarella over the top. Finish with the grated parmesan.
- Bake for approximately 20 minutes until the cheese is golden and bubbling.
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
Can this be frozen? I’m not veggie, but this looks and sounds yummy, I will be trying it this week! 😀