Courgette 'lasagne'
with Lentils and Aubergine
- Milk
- Egg
- May contain traces of allergens
- Celery
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
Ingredients
30 grams
Panko Breadcrumbs
200 grams
Creme Fraiche
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 pot(s)
Dried Oregano
2 unit(s)
Courgette
(May contain traces of: Celery)
12 grams
Basil
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 unit(s)
Red Onion
1 carton(s)
Finely Chopped Tomatoes with Basil
Nutritional information
Instructions
Pre-heat your grill to high. Top and tail the aubergine and halve lengthways. Chop each half into 4 long slices then chop widthways into small 1cm chunks. Pop onto a baking tray. Halve, peel and thinly slice the red onion. Trim the courgettes and cut lengthways into really thin slices (as thin as you can!). Roughly chop the basil (stalks and all). Drain and rinse the lentils.
Drizzle a splash of oil over the aubergine and sprinkle on the dried oregano and a good pinch of salt. Toss, spread out and grill until golden and soft, 10-12 mins. Turn halfway through cooking. When the aubergine is cooked, switch your grill to oven setting 200 degrees (or preheat your oven to 200 degrees if separate).
Meanwhile, heat a splash of oil in a saucepan over medium-high heat. When hot, add the onion, stir and cook until softened, 5 mins. After 5 mins, add the chopped tomatoes. Lower the heat to medium and bubble for 7-8 mins, until thickened. When the aubergine is ready, stir it into the tomato sauce along with the lentils. Season to taste with salt and pepper, then remove from the heat.
Meanwhile, in a medium bowl, mix the panko breadcrumbs with the hard Italian cheese and a glug of oil. In another bowl, mix the crème fraiche with the basil. Season with salt and pepper.
Line the bottom an ovenproof baking dish (we used a 20cm x 20cm x 5cm dish) with a layer of courgette slices and season with salt and pepper. Pour in the tomato veggie mix. Top with a final layer of courgette slices, overlapping them to completely cover the filling. Carefully spread the creme fraiche on top and finish with an even layer of the cheesy breadcrumbs. Bake in the oven for 20 mins.
When your bake is golden on top, remove from the oven and leave to cool for a minute or so. Serve a generous portion of your courgette, aubergine and lentil bake onto your plates and enjoy!
