Lentil, aubergine and butternut squash bake

Ingredients

• 2 aubergines, cut into 1/2 cm slices lengthways
• 140g puy lentils
• 2 onions, finely chopped
• 300g butternut squash, diced
• 400g can chopped tomatoes
• 1/2 small pack basil leaves
• 125g torn mozzarella
• 45g grated parmesan
• 3 garlic cloves, finely chopped
• salt and pepper
• frylight

Method

1. Cook puy lentils according to packet instructions and set to one side. Heat oven to 180c
2. Spray your butternut squash thoroughly with frylight, season with salt and pepper and put on a baking tray and pop into the oven
3. 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.
4. After 10 minutes, turn the aubergine slices over, and put back in oven for another 10 minutes.
5. 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.
6. When your 10 minute times goes off, remove the aubergine and butternut squash from the oven and set the aubergine to one side.
7. Stir the squash through the tomato sauce, and season well. Simmer for another 5 minutes
8. Add the cooked lentils, and basil into the tomato sauce
9. In an oven proof dish, spoon half of the lentil mixture into the bottom and spread evenly. Layer with half of the aubergine slices.
10. Layer over the rest of the lentils, the remaining aubergine and scatter the torn mozzarella over the top. Finish with the grated parmesan.
11. Bake for approximately 20 minutes until the cheese is golden and bubbling.