Layered aubergine & lentil bake

This low- calorie, gluten-free supper is rich in folate, fibre and iron – and provides four of your five- a- day. Freeze leftovers in portion sizes.

Serves 4 Prep 15 mins Cook 45 mins

2 aubergines, cut lengthways into ½cm slices 3 tbsp olive oil 300g diced

butternut squash 140g Puy lentils 2 onions, finely

chopped 3 garlic cloves,

finely chopped 400g can chopped

tomatoes 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 1-2 tbsp of oil, lay on a large baking sheet, scatter over the squash and season. Bake for 20 mins. 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 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 15 mins until the cheese is golden and bubbling. PER SERVING 359 kcals, fat 16g, saturates 6g, carbs 34g, sugars 14g, fibre 10g, protein 19g, salt 0.4g