AUTUMN CASSEROLE

Updated at: Thu, 17 Aug 2023 05:09:08 GMT

Step 1

Preheat your oven to 180°C. Precook your lentils according to the package.

Step 2

Cut the butternut squash in chunks and marinate them with olive oil, salt and pepper.

Step 3

Cut the eggplant in slices, drizzle olive oil on top and put them with the squash chunks on a baking tray. Pop them in the oven for 10min.

Step 4

Turn eggplant slices after 10min and bake them for another 10min.

Step 5

Fry onion and garlic in a pan until soft, add tomatoes and half of cup water.

Step 6

Remove butternut squash and eggplant after the 10min and set the eggplant slices on side.

Step 7

Stir the squash through the tomato sauce and season well. Simmer for another 5min.

Step 8

Add cocked lentils and basil into the tomato sauce.

Step 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.

Step 10

Layer over the rest of the lentils, the remaining aubergine and scatter the torn mozzarella over the top. Finish with the grated parmesan.

Step 11

Bake for approximately 20 minutes until the cheese is golden and bubbling.

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