Layered Lentil and Veggie Bake

A hearty, wholesome dish perfect for a midweek meal or a special meat-free dinner.

Prep: 20 minutes

Cook: 45 minutes

Level: Beginner

Serves: 4

Allergen info: none

Ingredients

1 aubergine, sliced into thin rounds
2 courgettes, sliced lengthways
1 onion, chopped
2 cloves garlic, crushed
1 can chopped tomatoes (400g)
1 can green or brown lentils, drained (or 200g cooked lentils)
2 tbsp tomato purée
2 tsp dried herbs (e.g. oregano, thyme, basil)
Olive oil (for roasting and sautéing)
3 tbsp nutritional yeast (or more, to taste)

Method

Roast the Veg:
Preheat oven to 200°C (fan 180°C).
Brush aubergine and courgette slices with olive oil and roast for 20 minutes until soft and golden.
Meanwhile Make the Lentil Filling:
In a pan, sauté the onion and garlic in a little oil until soft.
Stir in tomato purée, chopped tomatoes, herbs, and lentils. Simmer for 10–15 minutes.
Layer it Up:
In a baking dish, layer the roasted veg, nutritional yeast and lentil mix like a lasagne—courgette, lentils, nutritional yeast (1 tbsp per layer), aubergine, and repeat.
Top & Bake:
Sprinkle extra nutritional yeast on top
Bake at 180°C (fan 160°C) for 20–25 minutes until bubbling and golden.
Rest Before Serving:
Allow to rest for 10 minutes before slicing—this helps it hold together and deepens the flavour.
Fridge: Store in an airtight container for up to 3 days
Freezer: Freeze individual portions for up to 1 month. Reheat until piping hot.

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