• 1 large aubergine sliced lengthways into six
  • 1 large courgette sliced lengthways into six
  • 1 carton passata
  • 1 onion, finely chopped
  • 1 beef tomato, thinly sliced
  • I tin of green lentils (approx 1.6g fat) or the same amount of home made lentils
  • 1 tsp oregano
  • Onion salt
  • Garlic granules

For the topping

  • 1 medium sized potatoes cut into pieces and boiled
  • 1 medium onion cut into pieces and boiled
  • 120g of yeast flakes (4g fat per 100g)
  • 1 tablespoon of soya free miso (available online 0.6g fat per 100g)
  • 120ml water, or thereabouts
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Pepper to taste
  • Paprika for decoration


  • 1 Heat the oven to gas 5, 190 C, fan 170.
  • 2 Cook the aubergine and courgette slices by baking on a tray in the oven until soft
  • 3 While doing so cook onion in a little water in a frying pan for 5 minutes or until soft (add more water if necessary)
  • 4 Add the oregano, a little onion salt and some garlic powder, stir and cook for a minute, keep stirring
  • 5 Add the passata and let cook for 10 minutes
  • 6 Stir the lentils into the sauce and simmer for a further 10 minutes
  • 7 Spoon half the sauce into the bottom of a deep baking dish and cover with the courgette and then the slices of tomato
  • 8 Spoon the rest of the sauce and cover with the aubergine. Set aside.
  • 9 In a bowl add all the topping ingredients mix together with a blender. Add more water if necessary to make a thick sauce.
  • 10 Pour the sauce over the deep dish, sprinkle the paprika to decorate and cook in the oven for 25 minutes

Serve with a vegetable of your choice or with some rocket.

Try something else?