Layered aubergine & lentil bake

Layered aubergine & lentil bake

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(51 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 May, 2020
All the additions make this a 5* recipe, but the recipe as given deserves only 4*! The cheese between layers is vital, and I also added a splash of balsamic vinegar instead of chilli, which gave it body and tang. Served with garlic bread and a green salad, it’s a great prepare-in-advance family veggie supper
20th Mar, 2020
This has become one of our favourite veggie recipes and after experimenting a little we find it best with a few little changes. Definitely roast the butternut squash for more flavour, add one red chilli deseeded and finely chopped. Fry the onions till soft, then add the chilli and garlic and cook for 1 min. Then add a little white wine and let it evaporate and 1/2 vegetable bouillon cube together with the water and tomato and then continue as in the original recipe. At the end I also like to sprinkle over some parmesan or Grana Padano cheese as other people have advised. Makes it extra yummy and 5 STAR
26th Nov, 2019
Filling and very tasty. I used green lentils, and having no basil I substituted sage. Grateful for the tip to roast the squash, and use plenty of seasoning.
stutay's picture
15th Jun, 2019
Cooked it as described, mostly. Roasted the squash with thyme in the prep work & peeled most of the skin off after. Added some kalamata olives cos they were there & found the flavours worked well. Delicious. Unlike many 'serves 4' recipes, this one just about does.
12th Feb, 2019
Good hearty meal for those, like me, who use 5 and 2 fasting to control weight. Mine came out at 371 kcals (recipe 359) so well within my 600 kcals per fasting day! Cooked exactly as per recipe and I also roasted the squash (alongside the aubergine). Good result although I'll cook the onions and garlic a bit softer, add half a red chilli with seeds and top with a tablespoon of parmesan next time.
3rd Dec, 2018
Like most people below, I roasted the butternut squash with the aubergine, seems silly not to. I only had dried basil but I added a big handful of fresh parsley to the sauce as well, and I chucked a chilli in with the roasting veg and then added it to the sauce when that was cooking, then discarded it (I didn’t want it to be spicy, just a hint of heat). I used plenty of salt. Husband went back for seconds and said “you can make that again”
16th Jan, 2018
Nice dish but a little too bland for my taste. It could do with more herbs & a bit of spice. Plus more cheese! If I did it again I would also roast the butternut squash. Goes well with garlic bread :)
Cheryl G's picture
Cheryl G
11th Feb, 2018
Ooh that's a good idea with roasting the squash!
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.


18th Sep, 2016
Is this ok to freeze?
goodfoodteam's picture
12th Feb, 2018
Thanks for your question. We think this dish works better if not frozen but you can if eating leftovers the next day doesn't appeal. Cover well, defrost in the fridge overnight and then reheat in the microwave.
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.
Cheryl G's picture
Cheryl G
11th Feb, 2018
I think you could leave the last oven part to the next day and it will still work ok. You might need to leave it in the oven slightly longer because everything will be cold however. In fact it might taste better since the flavours will infuse overnight!
Cheryl G's picture
Cheryl G
11th Feb, 2018
This recipe takes a while to make. To cut down on time you could use canned lentils. (Although roasting the aubergines and cooking the lentils were done at the same time with me) Also I used a bag of pre prepared squash cubes that I could microwave. This was lucky because I didn't realise the ingredients asked for COOKED squash. The recipe also doesn't necessarily need the squash in my opinion. Additionally my sauce was a bit tart. I will normally leave the sauce a little longer to simmer and put garlic in before i leave to simmer and fresh herbs in right at the last minute. One more point: if you are vegetarian you might want to check the cheese you want to use is actually vegetarian. For example Parmasan traditionally uses animal rennet.
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