Recipe by BBC Good Food

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

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Ingredients

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

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Method

1. 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.
2. 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.
3. 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.

View the recipe instructions at BBC Good Food