This delicious, winter warning cheesy feast will warm your bones and feed your soul. Don’t be fooled by its fancy appearance, it’s so easy to make.
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| Prep Time | 15 Mins |
| Cook Time | 60 Mins |
| Servings |
People
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Ingredients
- 1 butternut squash Peeled and chopped
- 2 aubergines Sliced to about 1cm thick
- 2 Tbsp extra virgin olive oil
- 1 Cup Cooked brown lentils
- 1 Onion Peeled and chopped
- 2 Cloves garlic Peeled and crushed
- 1 red pepper Chopped
- 1 Tin chopped tomatoes
- 3 Tbsp Chopped fresh basil
- 10 Handfuls fresh spinach
- 150 G Organic buffalo mozzarella (Or vegan version)
- 1 Inch Grated Pecorino cheese (Or vegan version)
Ingredients
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Instructions
- Preheat the oven to around 180oC and roast the chopped squash for around 30 minutes until cooked.
- Place the sliced aubergine onto a baking tray, brush with a little oil and bake in the oven for about 10 minutes on each side.
- Sauté the onion, garlic and peppers in a little water for 5-10 minutes until soft.
- Add in the tinned tomatoes, cooked lentils and finally the squash and basil and heat through.
- Layer up - start with the spinach, then the lentil sauce, aubergine slices, some torn mozzarella and repeat.
- Finish with an optional grating if pecorino then bake in the oven for around 20-30 minutes until nicely browned and bubbling.
Recipe Notes
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