Pre-heat oven to 350 degrees F

Bring lentils to a slow boil in 2 cups of water and then cover and simmer until cooked (should be soft)

When fully cooked transfer lentils to a bowl to cool

Add olive oil to a hot skillet and saute the garlic, onions, eggplant and peppers for 5 minutes

Season with salt and pepper to taste

Then add ¼ cup of tomato sauce + 2 tablespoons water and cover slightly

Cook for an additional 5 minutes or until vegetables or cooked down but not too soft

In a bowl combine breadcrumbs and ⅔ cup of grated cheese and ¼ cup of shredded mozzarella

Add the cooked vegetables and combine

Then add an additional ¼ cup of tomato sauce and mix again

Next add the egg and incorporate fully (using hands is best at this point)

Divide mixture in thirds

Spray oil on the loaf pan

Take the first 1/3rd and layer evenly over the bottom of the pan - using a spoon.

Sprinkle parmesan cheese and shredded mozzarella over the top

Add 2 tablespoons of sauce and spread over the top.

Repeat with one more layer of lentil mix, cheese and sauce

Final Layer should be sprinkled with grated cheese and 2 more tablespoons of sauce

Cover with foil and bake in oven for 25 minutes

Remove from oven and remove foil

Evenly spread the remaining Mozzarella cheese over the top layer and

place back into the oven to continue cooking for another 20 minutes or until the cheese is bubbly

Serve with extra sauce and grated cheese