Vegetable Bake

I have adapted this one from Rose Elliot's complete Vegetarian and it was a big hit. It is low in fat and high in flavour and could easily be adapted for a Vegan.

Combine 200gms or red lentils with 150 mls of milk and simmer until lentils soften.
Cook 1 diced onion in olive oil until translucent
Oven bake several florets of cauliflower until soft

Combine and puree until they form a rich thick sauce, season well.

Meanwhile slice up your vegetables, use what you prefer but for this dish I used
Zucchini, portobello mushroom, brocoli, and eggplant. Most
Place in a baking dish, coat with olive oil and oven bake until soft.

Cover the cooked vegetables with the sauce and add grated cheese top with cayenne pepper for a bit of a kick and cook until cheese melts.