Lentil & veggie bake

1 x onion, diced

1 x leek, diced

2 x garlic, crushed

1 x sweet potato, diced into small squares

1 tablespoon dried oregano

2 cups (or 2 cans) of cooked lentils (see note below for cooking lentils)

1 x eggplant, diced into small squares

1 cup mushrooms, diced

1 x zucchini, diced into small squares

2 cups spinach

2 x 400g cans diced tomatoes

1 handful fresh basil

500g ricotta

1/4 cup parmesan

Preheat the oven to 200⁰C.
Place some extra virgin olive oil in a heated fry pan to medium heat and add the onion and leek. After 2 minutes add the garlic. After another minute add the sweet potato and oregano and cook for 3-4 minutes. Add the lentils, eggplant, mushrooms, zucchini, spinach, tomatoes, basil, salt and pepper. Stir well cooking for another 2-3 minutes and then pour the mixture into a baking dish. Crumble over the ricotta and parmesan and bake for 20 minutes.
Note: Cooking lentils: I used dried green lentils and placed 1 cup rinsed lentils into 3 cups water to cook for 20 minutes (no pre-soaking required).