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Serves: 8
Preparation Time: 40 minutes
Cooking Time: 1 ½ hours
Tick off the ingredients as you buy them
1. Preheat oven to 230°C (210C fan-forced). Place the capsicum, eggplant and zucchini in a large bowl. Drizzle over the oil. Season with salt and pepper and toss to combine. Arrange in a 3 litre-capacity ovenproof dish. Bake for 25 minutes or until tender, turning occasionally. Transfer the vegetables to a plate. Reduce oven temperature to 200°C (180°C fan-forced).
2. Meanwhile, heat extra olive oil in medium saucepan over medium heat. Add celery, onion carrot, garlic and bay leaf and cook for 5 minutes, stirring occasionally, until the onion is soft. Stir in Val Verde Tomato Passata , stock and tomato paste. Bring to the boil; reduce heat to simmer and stir in lentils; remove and discard bay leaf. In a separate bowl, combine the ricotta, egg, parmesan and milk until smooth. Set aside.
3. Layer pasta sheet and lentil tomato sauce into the baking dish., spreading the top layer with the ricotta mixture. Sprinkle with mozzarella. Bake for 45-50 minutes or until cooked through and cheese is golden brown on top. Allow to stand 5 minutes before cutting into pieces
