1. Preheat the oven to 350°F (180°C). Line two (better three) baking sheets with baking parchment and set aside. Peel and dice the onion finely. Wash and dry the carrot and celery – dice the celery finely and grate the carrot coarsely. Wash and dry the basil and remove the leaves from the stems. Set aside. 

 

2. Add some olive oil to a large dutch oven (or regular large pot) and heat up. Add the diced onion and cook until glossy. Add the diced celery and grated carrot and cook/fry with the onion for some time. Rinse the lentils and drain, then add to the pot and mix well – let cook for 1-2 minutes. Add the tomato paste and mix in. Let cook for a moment and then deglaze with the red wine and the veggie broth. Add the diced tomatoes. Press the garlic cloves and add to the pot. Season with the dried oregano, salt, and pepper. Cover the pot and reduce the heat to low – let the sauce simmer for about 30-45 minutes. Check from time to time – if the lentils suck up too much of the liquid add some additional water to the pot and continue cooking.

 

3. While the sauce is cooking wash and dry the zucchini and eggplant. Cut lengthwise into thin slices and place those slices on the prepared baking sheets – very close to each other to fit everything. Sprinkle with some salt and brush with olive oil. Bake in the oven for about 20 minutes. Take out of the oven and let cool down for a moment. Do not turn off the oven.

 

4. Brush the bottom of a large casserole with some oil and place the first layer of zucchini and eggplant slices inside the casserole. Add some of the lentil bolognese, sprinkle with a good amount of the cheese and add some basil leaves on top. Repeat the layers of veggie slices, sauce, cheese, and basil – finish with sauce and cheese. Bake for 20-25 minutes until you got a nice crust with the melted cheese. Take out of the oven and let cool down for a moment, then slice and serve.