This is a bit of a cross between a bolognese, a lasagne and a moussaka but without the faff of having to make a white sauce. The veggie bolognese is rich in flavour from the meaty porcini mushrooms which perfectly complement the roasted aubergines and courgettes. The dish is packed full of veggie loveliness and topped off with velvety mozzarella, which oozes as it bakes, and some delicious parmesan for an extra taste sensation - all in all it is a perfect veggie dish that is great for sticking in the middle of the table and letting friends or family dive in.
Serves 4-6
Ingredients
3 aubergines, sliced in 1/2 cm rounds
3 courgettes, sliced into 1/2 cm rounds
4 tbsp olive oil (+ 1 more when you assemble the gratin)
20g dried porcini mushrooms, chopped (+ 350ml hot water)
1 tbsp olive oil
15g butter
1 onion, finely diced
2 bay leaves
3 cloves garlic, crushed
2 large carrots, finely grated
2 sticks celery, finely grated
1 tsp sea salt (plus more to taste if needed)
2 tins chopped tomatoes
1/2 tsp chilli flakes (or more if you like a little kick)
2 tsp dried oregano
1 tsp dried basil
1 tbsp caster sugar
1 tsp Worcestershire sauce
250g red lentils, rinsed and drained
20g fresh parsley, roughly chopped
200g mozzarella, sliced into thin slices
50g Parmesan cheese, finely grated
Directions
Preheat the oven to 200 degrees C.
Place the aubergines and courgettes onto baking trays, drizzle 2 tbsp of olive oil over each tray and sprinkle over a good pinch of sea salt and black pepper.
Place in the oven 20-30 minutes until lightly golden and tender.
Remove and allow to cool slightly.
Meanwhile place the chopped porcini mushrooms into a jug and cover with 200ml of hot water. Leave to soak for 25 minutes.
Heat a large, heavy based pan over medium heat.
Once hot, add the oil, butter, diced onion and bay leaves.
Sauté for 4-5 minutes, stirring frequently, until slightly softened and fragrant.
Add the crushed garlic and cook, stirring regularly, for a further 1-2 minutes.
Add the grated carrots and celery and a healthy pinch of sea salt and stir, cooking for 5 minutes more.
Add the porcini mushrooms and their liquid, chilli flakes, oregano, dried basil, sugar, Worcestershire sauce, water, a good crack of black pepper and the lentils.
Finally, stir in the chopped tomatoes and increase the heat slightly, bringing the mixture to a simmer, then reduce the heat and continue cooking for 20-30 minutes until the lentils are tender, stirring every now and again (add a little more water if mixture gets too thick).
Once the lentils are tender and cooked, taste for seasoning, adding more salt or chilli to taste and finally fold in the fresh parsley.
Now start to layer the gratin.
Drizzle a little olive oil over the base of your baking dish.
Layer half of the aubergines over the base.
Place half of the bolognese mixture over and spread to cover.
Layer the courgettes over the top and top with the remaining bolognese.
Carefully lay the remaining aubergines over the top of the lentil mixture.
Carefully place over the sliced mozzarella and top with the grated parmesan.
Place in the oven for 25 minutes until bubbling and golden.
Serve with a simple green salad and a wedge of fresh, crusty bread or a slice of garlic bread for a truly lovely meal.
Yum xxx
