- 250g lasagne pasta sheets
- 250g precooked puy lentils
- 1 roasted red pepper, chopped
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 500g red lasagne sauce (tomato sauce)
- 3 tbsp tomato puree
- 1 vegetable stock cube
- 1 aubergine, thinly sliced
- 1 tsp sugar
- 1 tbsp Italian herb mix
- 1 dl/0.4 cups water
- handful of fresh basil plus extra to serve
- salt and pepper to taste
- 225g halloumi, grated
- 1-2 dl/0.4-0.8 cups grated cheese
- olive oil for cooking
Preheat your oven to 180°C/350°F.
Cut the aubergine into 2cm wide and 0.5cm thick slices before panfrying them with olive oil until golden. Place on a piece of paper towel to drain excess oil.
Finely chop the onion and garlic and panfry on medium heat with olive oil until soft.
Add the red lasagne sauce (tomato sauce), tomato puree, water and lentils to the onion mixture.
Stir in the chopped roasted red pepper, a vegetable stock cube, sugar, Italian herb mixture, a handful of shredded fresh basil and season with salt and pepper to taste.
Continue to cook on low heat.
Grate the halloumi cheese.
Grease a square ovenproof dish with olive oil and spread a thin layer of the tomato and lentil sauce across the bottom of the dish.
Layer with lasagne pasta sheets, tomato and lentil sauce, aubergine and a sprinkle of grated halloumi. Repeat until you reach the top of the dish. Finish off with a layer of tomato and lentil sauce, aubergine, halloumi cheese and grated cheddar cheese.
Cook in the middle of the oven until cooked and golden, this will take around 45 minutes, depending on your oven.
Serve with fresh basil and a sprinkle of chili flakes for extra heat.