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In a pot, heat oil over medium-high heat. Add onion, celery, and zucchini.
Sauté until vegetables are tender and water from zucchini has evaporated.
Add tomatoes, chilli sauce, tomato paste, sugar, and pepper flakes.
Season with salt and pepper. Reduce heat to medium-low and simmer, uncovered, for 25 minutes or until sauce thickens.
Add lentils and herbs. Set aside.
Preheat oven grill.
With a basting brush, lightly oil the eggplant slices. Salt and pepper to taste.
Place on a cookie sheet. Using top element in oven, grill for 4 minutes on each side.
Repeat until all slices are cooked. Set aside.
Preheat oven to 190°C (375°F).
Cover the bottom of a lasagna dish measuring approximately 20 cm x 28 cm x 5 cm (8 in. x 11 in. x 2 in.), with a thin layer of tomato sauce. Cover with a layer of grilled eggplant.
Pour in half the tomato sauce, then cover with another layer of grilled eggplant. Spread the ricotta cheese. Salt and pepper to taste. Cover with another layer of eggplant.
Pour in the rest of the tomato sauce, then cover with a final layer of eggplant. Spread the grated cheese mix over top. Cook in oven for 25 minutes or until cheese is golden and sauce boils.
Variation: Serve lentil and vegetable tomato sauce on your favourite pastas for delicious vegetarian pasta dishes.
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