1 small aubergine (around 250g/9oz), cut into roughly 1cm/½in slices
150²µ/5½´Ç³ú chestnut mushrooms, roughly chopped
1 large courgette (around 225g/8oz), trimmed and cut into roughly 1cm/½in slices
2 garlic cloves, crushed
½ tsp dried mint
1 onion, finely chopped
2 sweet potatoes (each around 225g/8oz), peeled and cut into roughly 1cm/½in slices
400g tin chopped tomatoes
40²µ/1½´Ç³ú plain flour
75²µ/2â…”o³ú red lentils
1 bay leaf (optional)
salt and freshly ground black pepper
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 tbsp nutritional yeast flakes
4 tbsp olive oil, plus extra for greasing
2 tbsp tomato purée
1 vegan vegetable stock cube
400ml/14fl oz unsweetened almond milk
75²µ/2â…”o³ú vegan cheese for melting such as ‘mozzarella-style’, grated