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Ingredients
  • 2 large or 3 small aubergines, sliced ¾cm thick
  • 3 courgettes, sliced ¾cm thick
  • 3½ tbsp olive oil, plus extra for greasing
  • 1 onion, diced
  • 6 garlic cloves, 2 crushed, 4 unpeeled
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 tbsp dried oregano, plus 1 tsp
  • 300g dried green lentils
  • 187ml bottle red wine
  • 400g tin whole plum tomatoes
  • 1 vegetable stock pot, made up to 1.2ltrs
  • 480g jar Free From white lasagne sauce
  • fresh mint leaves, to serve (optional)
Steps
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