Preheat oven to 180C fan assisted
In a large pan dry fry the aubergine and courgette slices in batches and add oil after about 2 minutes of cooking on each side to get some colour and to slightly crisp them up
Remove the slices and put them on a plate to one side
Add the onion and garlic to the same pan with olive oil and saute for 5 minutes
Add the spices, vinegar, tamari, seasoning and saute for another minute before adding the mushrooms
Allow to cook down for 10 minutes, before adding the lentils
To a baking tray layer the courgette and aubergine slices, mushroom and lentil mixture, grated cheese and passata until everything is used up
Bake in the oven for 45 minutes and serve
Cooks tip: Dried sage and nutmeg will also work well in the spice mix
Storage: Can be refrigerated for 3 days and frozen for up to a month
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