Vegetarian mains
Courgette and lentil bake
Like pasta sheets in a lasagne, slices of courgette separate a protein-enriched tomato sauce. Depending on the size and shape of your dish, you may need to do a little patchwork with the courgette slices so they completely cover each layer of lentils. Instead of a standard white sauce, we've opted for a rich ricotta topping. If you have the time, allow the bake to sit for 10 minutes or so before tucking in; the topping sets and firms up a little as it cools.
Ingredients
- 2 courgettes
- oil for frying e.g. sunflower or light olive
- 1 onion
- 2 garlic cloves
- 100ml red wine
- 1 tin lentils
- 1 tin tomatoes
- 1 tbsp tomato purée
- ½ tbsp dried oregano
- ½ tsp cinnamon
- 1 tsp dried mint
- 1 tsp bouillon powder
- salt and pepper
- 150g ricotta cheese
- 1 egg
- 25g Italian-style hard cheese, grated
- 200ml milk
- 50g salad leaves
- olive oil
Method
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Step 1
Wash and trim the courgettes. Slice lengthways into long strips, approx. 3mm thick.
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Step 2
Heat 1 tbsp oil in a frying pan. Add as many strips as you can in a single layer. Cook for approx. 1 min on each side, until lightly coloured. Transfer to a plate. Repeat until you've cooked all the courgettes. Keep to one side.
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Step 3
Preheat the oven to 200°C/Gas 6. Peel and finely chop the onion. Add the onion to a saucepan with 1 tbsp oil. Cook over a low medium heat for 5-6 mins, until softened. Stir occasionally.
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Step 4
Meanwhile, peel and finely chop 2 garlic cloves. Add the garlic and wine to the onion. Cook for 1-2 mins, to cook off some alcohol.
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Step 5
Drain and rinse the lentils in a sieve. To the onion pan add the lentils, tinned tomatoes, tomato purée, dried oregano, cinnamon, dried mint, bouillon powder and 100ml water. Season and simmer over a medium heat for 5-6 mins.
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Step 6
Meanwhile, mix the ricotta and egg in a bowl until smooth. Add the milk. Season well with salt and pepper.
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Step 7
Taste the lentils and adjust the seasoning. Spread a layer in the bottom of a baking dish. Cover with a single layer of courgette slices. Repeat this process until the courgettes and lentil mix have been used up, finishing with a layer of courgettes.
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Step 8
Top with the ricotta mix. Scatter over the Italian cheese. Bake for approx. 20-25 mins, until golden.
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Step 9
Meanwhile, wash and dry the salad leaves. Dress simply with a little olive oil, salt and pepper.
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Step 10
Allow the bake to cool slightly (if you have time) before serving with the salad.