Veggie Lentil Casserole

You Need:

1/2 cup Red Lentils

2 cups of Vegetable Broth

1 cup of Water

1 cup of Oats

2 shredded Carrots

1/2 tsp Sea Salt

1 tsp Basil

1/2 tsp Oregano

1/2 tsp Thyme

1 cup of Spinach

1 Sliced Zuccini

1/2 cup shredded Vegan cheese

1. In a pot add the lentils, water and vegetable broth.  Bring to a boil and let simmer until lentils are fully cooked and liquid is gone.
2. To the cooked lentils add the oats, salt, shredded carrots, basil, oregano, and thyme.  Stir until completely mixed and let sit for 10 mins.
3. In a greased 8×8 or 9×9 pan or glass dish spoon mixture into the pan and spread until even.  Then place spinach leaves across bottom layer until spinach is evenly distributed.
4. Take slice zucchini and create an even layer of zucchini, then sprinkle vegan cheese until all zucchini is covered.
5. Bake at 350 for approx 20 mins or until zucchini is cooked and cheese is melted.
6. Let cool for approx 10 mins and cut into even squares then serve.