• 2 aubergines, sliced into 1cm
• 275ml veggie stock
• 100g of puy lentils
• 4 tbsp olive oil
• 1 red pepper finely diced
• 2 cloves of garlic
• 1 tin of tomatoes, drained
• 200 ml of red wine
• 2 tbsp tomato purée
• 1 tsp ground cinnamon
• chopped parsley

For the topping:

• 250g ricotta
• 275ml of milk
• 25g plain flour
• 25g butter
• grated nutmeg
• 1 egg
• 30g parmesan

1. Preheat the oven to 160c fan / Gas 4.
2. Wash the lentils in a sieve then place in a saucepan with the hot stock and simmer for 30 minutes until the liquid is nearly absorbed and the rentals are soft.
3. In the meantime heat 2 tbsp of olive oil in a large saucepan and fry the onions, then add the peppers and garlic.
4. Then remove and place in a dish.
5. Add the 2 tbsp of olive oil to the pan and start frying the aubergines.
6. Once they're golden brown add the drained tomatoes, the onion mix.
7. Add the red wine, purée tomato and cinnamon.
8. Add the lentils and chopped parsley.
9. Season and simmer.
10. To make the topping place the milk, flour, butter in a saucepan and whisk well until it comes to the boil.
11. Season well.
12. Add the ricotta and egg off the heat.
13. Transfer the lentil mix into a nice lasagne dish then and the creamy topping.
14. Top with Parmesan.
15. Bake for 1 hour.
16. Leave to rest for 15 minutes and serve with salad and pitta breads.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.