Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomatoand basil sauce and roasted auberginesIngredients:2 aubergines, cut into ½ cm slices lengthways3 tbsp olive oil140g puy lentils 2 onions, finely chopped3 garlic cloves, finely chopped300g cooked butternut squash400g can chopped tomatoes½ small pack basil leaves125g ball of mozzarella, tornMethod:1. Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2tbsp 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 cookuntil soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for10-15 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 andrepeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for afurther 15 mins until the cheese is golden and bubbling. Source: Good Food