In a pan in vegetable oil fry the onion,carrots and celery cut into small cubes. Add 1 can of lentils together with the liquid and allow it to evaporate.

Add the tomatoes in their own juice or tomato paste, salt(I put salt instead of bouillon cube, it turns a rich taste) and cook for 20 min on low heat.

On the piastra(or thin-walled frying pan) fry without oil thin slices of zucchini(you can substitute another vegetable). Lubricating oil dishes in which you will bake and sprinkle with breadcrumbs(not stuck). Begin to lay out a layer of zucchini.

Then layer sauce with lentils, sprinkle with grated cheese(I Parmesan). Repeat layers of zucchini, sauce and cheese. Bake in the oven at 180 g for 20 min. Bon appetit! Flipping through a magazine across an unusual dish.Interested,but did as always to my taste.Try the very tasty and healthy.