Lentil, Tomato and Eggplant Lasange

Ingredients

• 1 Tbsp olive oil

• 1 onion, diced

• 1 carrot, chopped

• 1 courgette, chopped

• 2 tsp minced garlic

• 2 tsp thyme

• 1/2 tsp oregano

• 1 can lentils, drained and rinsed

• 2 cans tinned tomatoes

• 1 cup vegetable stock

• 3 large handfuls of spinach

• 1 large (or two small) eggplant, thinly sliced

• 1 cup grated mozzarella

• Side salad

Instructions

1. Preheat oven to 200°C.

2. Heat olive oil in a large saucepan. Cook onion, carrot, courgette, garlic, thyme and oregano until soft (around 5-10 minutes).

3. Place eggplant rounds on oven tray. Drizzle with olive oil, salt and pepper. Cook until soft and golden.

4. Add lentils, tomatoes and stock to the saucepan. Boil for 10 minutes, constantly stirring.

5. Add spinach leaves to the saucepan, stirring in one handful at a time.

6. Arrange half of the eggplant in a medium casserole dish, slightly overlapping. Pour over half of the lentil mix followed by 1/4 cup of cheese. Use the rest of the eggplant to form another layer over the cheese, followed by the rest of the lentil mix and finally sprinkle with remaining cheese. Bake in the oven for 10 minutes or until cheese is melted and golden.

7. Portion into 6 and serve with a side salad.

Serves 6