Layered aubergine & lentil bake

Layered aubergine & lentil bake

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(28 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4
Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal359
  • fat16g
  • saturates6g
  • carbs34g
  • sugars14g
  • fibre10g
  • protein19g
  • salt0.4g
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  • 2 aubergines, cut into ½ cm slices lengthways



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g Puy lentils
  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely chopped
  • 300g cooked butternut squash
  • 400g can chopped tomato
  • ½ small pack basil leaves
  • 125g ball of mozzarella, torn


  1. Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp 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 cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 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 and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.

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Comments, questions and tips

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15th Jun, 2017
It's alright but not very exciting and delicious... I don't think it is worth the time!
16th Jan, 2017
Very yummy and filling dish. Trying to make more vegetarian meals for the family and was worried it wouldn't be to everyone's taste (hubby prefers meat and fish and not keen on lentils/veggie dishes). Well it was a huge success, polished off by the 3 of us and both said it was very nice! Served with leafy salad and some fresh crusty baguette. I also put mozzarella in between the layers and some extra parmesan on top and the whole pack ready-to-eat puy lentils as mentioned below so thanks guys. Highly recommend this.
10th Dec, 2016
egreenwood20's picture
22nd Nov, 2016
Was thinking this looked a little bland whilst putting it all together, but the whole dish works excellently! I halved the portions to make enough for one person (makes a dinner and a smaller lunch portion) - it's much better the next day when the flavours had time to come together. The roasted aubergine has a great texture, and the sauce is really tasty. I substitued Puy lentils for green lentils and cooked the sauce for longer. I also did a cheeky layer of mozzerella in the middle of it (I love cheese!). A great, tasty and rich veggie dish, highly recommend.
19th Sep, 2016
Really lovely dish, I can't recommend it enough!
14th Sep, 2016
Excellent! A bit fiddly to get everything ready, I roasted the squash alongside the aubergines but easily lasts two for two nights + a lunch. We made loads, added a whole pack of 250g ready to eat puy lentils which worked perfectly. Added some grilled chicken for the meateater in the household. Could also go nicely with rice if you want extra carbs.
6th Sep, 2016
Nice enough midweek meal. I also roasted the squash and added a mix of grated parmesan, cheddar and emmental between layers. Good with a simple green salad but also served as a small portion with lamb
24th May, 2016
Wow, a lovely and very tasty lentil bake. It was easy to make although it did take longer to prep than they say, having said that once all the prep was done it was made in mins. I did add a layer of parmesan cheese between each layer. I will definately be making it again
24th Sep, 2015
Great recipe! As others have said it took a little longer with chopping etc but definitely worth it. I added some chopped portobello mushrooms in after the onions and before the tomatoes, which worked well. Also added some chili flakes and dried oregano. Will def make again.
26th Sep, 2015
Hello, I just wondered if you think that this recipe could be made a day in advance, popped in the fridge and then cooked in the oven the next day? Many thanks


18th Sep, 2016
Is this ok to freeze?
26th Sep, 2015
Sounds good ! Could anyone tell me if they have tried to prepare this a day in advance and then cook in the oven the next day? Or do you think the ingredients will all go a bit mushy? Thanks.
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