1. Eggplant: 2. Heat the oven to 425°F and line a rimmed baking sheet with parchment. 3. Spread out the eggplant cubes and mist with spray oil. 4. Roast for 25 minutes, stirring halfway through. Remove and set aside. 5. Reduce oven to 350°F. 6. Sauce: 7. Combine lentils and water in a large pot. 8. Bring to the boil, then turn down and simmer, covered, 15 minutes, stirring occasionally. 9. Stir in marinara, diced tomatoes, tomato paste, garlic, dried onion, parsley, basil, fennel, paprika, salt and chicken. Simmer, stirring occasionally, for 10 minutes. 10. Pasta and Assembly: 11. Coat a large casserole dish or Dutch oven (love my Staub!) with cooking spray. 12. Cook the pasta 3 minutes shy of al dente, drain and transfer to the Dutch oven. 13. Stir in the zucchini, pepper slices, eggplant, half the mozzarella and chevre, and all the sauce. 14. Top with remaining cheese. 15. Bake, uncovered, 30 minutes or until bubbly around edges and cheese is melted. 16. Broil for 5 minutes until cheese is browned. ---------------------------------------------------------------------------
Nutrition
Ingredients
