A vegetarian twist on a comforting classic.

I regularly make this up on a Sunday evening and leave in the fridge overnight so I can put it in the oven on a busy Monday evening.

Serves 6

INGREDIENTS

2 Red Onions

2 Large Courgettes

2 Bell Peppers

1 Aubergine

2 Cups Dried Red Lentils

2 Cans Chopped Tomatoes

1 Jar Tomato Sauce

1 Tablespoon Garlic Granules

1 Tablespoon Oregano

Method

Preheat oven to 180 degrees Celsius.

Dice the two onions, add to the pot with some oil and fry on a low heat until soft.

Add the remaining diced vegetables and fry until softened.

Add the herbs and lentils stir to make sure everything is mixed together.

Add the canned tomatoes, tomato sauce and 2 cups water let simmer for approx 20 minutes so the sauce reduces.

In an ovenproof dish start layering the vegetables and pasta sheets, add the white sauce to the top and grate the cheese over.

Put in oven for approx 30 minutes or until bubbling.

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